Orzo Stuffed Peppers

Categories: Diabetic, Cheese, Pasta & cou
Yield: 6 servings

8 oz Orzo; or other small
; pasta shape
2 ts Oil
2 Cloves garlic; minced
1 md Onion; chopped
1 Celery stalk; diced
1/2 ts Thyme
1 tb Chopped fresh parsley
1/2 c Grated parmesan cheese
2 c Low-sodium chicken broth
3 oz Reduced-fat provolone
-cheese; grated and divided
; in halves
6 Red bell peppers
3 ts Dry bread crumbs

Preheat oven to 350øF. Prepare pasta according to package directions; drain
and set aside. Heat oil in medium saucepan; add garlic, onion and celery.
Cover and cook until vegetables are soft. Remove from heat. Stir in pasta,
thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of
the provolone cheese. Cut tops off the peppers and remove seeds. Cut a
small piece off the bottoms so peppers will stand upright. Spoon the pasta
mixture into each pepper and set in baking dish. Sprinkle each pepper with
1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on
top of the peppers. Pour the remaining 1 1/2 cups of broth around peppers.
Bake 45 minutes until lightly browned on top and tender. Serve immediately.

Preparation time: 25 minutes Baking time: 45 minutes

Yield: 6 peppers

Per serving: Calories: 272 Carbohydrate: 38 g Protein: 14 g Fat: 7 g
Saturated fat: 3 g Sodium: 383 mg Fiber: 3 g Serving size: 1 pepper

Exchanges per serving: 2 starch 1 vegetable 1 meat Carbohydrate choices: 2
1/2

from MARCH / APRIL 1998

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98

Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html

By Barb at PK on Jun 12, 1998, v2.0l.

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