Turkey and Orzo Stuffed Peppers
Print RecipeServings: 4
Total Time: 1 hour
Ingredients
4 large bell peppers
1 pound ground turkey
2 TBSP red wine vinegar
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1/2 tsp crushed red pepper flakes
salt & pepper
2 TBSP olive oil
1 medium yellow onion, diced
8 ounces uncooked orzo pasta
2 ounces freshly grated Pecorino Romano cheese
Directions
1. Cut the tops off peppers then dice the tops and set aside. Remove seeds and membranes from the peppers. Rinse the hollowed peppers under cold water and set to the side.
2. Bring a large pot of water and 1/4 tsp salt to boil. Submerge the peppers in the boiling water and cook for about 4 minutes. Transfer peppers hollow-side down on paper towels to drain.
4. Preheat the oven to 400°F.
5. In a large bowl mix together the ground turkey, vinegar, oregano, basil, garlic, crushed red pepper, 1/2 tsp salt, and 1/4 tsp pepper until well combined.
6. Heat the oil in a dutch oven over medium-high heat. When the oil is hot add the turkey, onion, and the diced bell pepper tops. Cook, breaking up the turkey as it cooks, until turkey is no longer pink, about 5 minutes.
7. Stir in the uncooked orzo and cook while stirring for about 1 minute then stir in 2 cups of water and bring to a boil.
8. Reduce the heat to medium-low and simmer uncovered, stirring often to prevent orzo from sticking to the bottom of the pot, about 8 minutes or until the orzo is tender and has absorbed the liquid in the pot.
9. Take the dutch oven off the heat and stir HALF the Pecorino Romano. Taste the mixture and season with additional salt & pepper, if necessary.
10. Place the peppers hollow-side up in a small baking dish and fill the peppers evenly with the turkey-orzo mixture. Sprinkle the tops evenly with the remaining Pecorino Romano.
11. Bake in the preheated oven for 20 minutes or until the tops are lightly browned.
2. Bring a large pot of water and 1/4 tsp salt to boil. Submerge the peppers in the boiling water and cook for about 4 minutes. Transfer peppers hollow-side down on paper towels to drain.
4. Preheat the oven to 400°F.
5. In a large bowl mix together the ground turkey, vinegar, oregano, basil, garlic, crushed red pepper, 1/2 tsp salt, and 1/4 tsp pepper until well combined.
6. Heat the oil in a dutch oven over medium-high heat. When the oil is hot add the turkey, onion, and the diced bell pepper tops. Cook, breaking up the turkey as it cooks, until turkey is no longer pink, about 5 minutes.
7. Stir in the uncooked orzo and cook while stirring for about 1 minute then stir in 2 cups of water and bring to a boil.
8. Reduce the heat to medium-low and simmer uncovered, stirring often to prevent orzo from sticking to the bottom of the pot, about 8 minutes or until the orzo is tender and has absorbed the liquid in the pot.
9. Take the dutch oven off the heat and stir HALF the Pecorino Romano. Taste the mixture and season with additional salt & pepper, if necessary.
10. Place the peppers hollow-side up in a small baking dish and fill the peppers evenly with the turkey-orzo mixture. Sprinkle the tops evenly with the remaining Pecorino Romano.
11. Bake in the preheated oven for 20 minutes or until the tops are lightly browned.
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