Stuffed Sweet Peppers with Italian Orzo Pasta
by Editorial Staff
An interesting recipe for lovers of stuffed peppers. If you replace rice with orzo, add the tomatoes directly to the minced meat and add a creamy ricotta note to the dish, you get a great dish with bright Italian notes. Try it!
Cook: 1 hour
Servings: 6
Ingredients
- Minced beef – 400 Grams
- Onion – 1 Piece
- Pasta – 100 Grams (orzo or small rigatoni)
- Ricotta – 100 Grams
- Garlic – 3 Cloves
- Tomato trade wind – 3 Tbsp. spoons
- Olive oil – 2 tbsp
- Mozzarella – 100 Grams
- Parmesan – 50 Grams
- A mixture of herbs – 1 tablespoon. spoon (italian)
- Black Pepper – To taste
- Sweet peppers – 6 Pieces (I have 3 very large ones)
Directions
- Chop the onion thinner and heat it in oil until transparent. Then add the minced meat and fry, stirring occasionally, until crisp and light blush.
- Cool the minced meat until warm and place in a spacious bowl. Add orzo, cooked al dente, tomato trade wind and ricotta. Season with salt and pepper and sprinkle generously with Italian herbs. I highly recommend adding just a tiny bit of freshly grated lemon zest. Stir well.
- Prepare the peppers for stuffing. I had large specimens, so I cut them in half and stuffed them “lying down”. Put the peppers stuffed with minced meat in a well-oiled dish and bake in an oven preheated to 180 degrees.
- Grate the mozzarella and parmesan on a fine grater.
- Remove the toasted peppers and sprinkle them generously with mozzarella and Parmesan on top. Turn off the heat of the oven and put the peppers in it for a couple of minutes so that the cheese melts freely.
- Serve hot with fresh herbs and ripe tomatoes.
Bon appetit!
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