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home > recipes > vegetables > roasted peppers with orzo and portobello filling
* Exported from MasterCook Mac * Roasted Peppers with Orzo And Portobello Filling Recipe By : Martha Stewart/Menus For Entertaining Serving Size : 3 Preparation Time :0:00 Categories : Appetizers Italian/Tuscan Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 bell peppers 1 cup orzo 1/2 pound portobello mushrooms, washed and roughly chopped 2 tablespoons extra virgin olive oil 1 cup dry white wine 1 bunch arugula -- stemmed and chopped 1/2 cup Parmesan cheese -- grated 1 teaspoon coarse salt 1 teaspoon freshly ground black pepper Cut the stem ends off the peppers, reserving tops. Peppers can also be sliced in half lengthwise. Remove the seeds and membranes. Set aside while making filling. In a large stockpot, cook the orzo in boiling water for 15 to 20 minutes, until al dente. Drain. In a large skillet, saute the mushrooms in the olive oil over medium-high heat for five minutes. Add the wine and arugula and cook for 1 minute. Remove the skillet from the heat and stir in the orzo and Parmesan cheese. Season with salt and pepper. Fill the prepared peppers with the orzo mixture. Preheat the oven to 375#161#F. Arrange the peppers upright on baking sheets. Replace the tops if desired and roast for 25 to 40 minutes, depending on size. - - - - - - - - - - - - - - - - - - Per serving: 317 Calories; 14g Fat (46% calories from fat); 10g Protein; 27g Carbohydrate; 11mg Cholesterol; 883mg Sodium NOTES : the Index. Green, red or yellow bell peppers can be used. Nutr. Assoc. : 0 0 0 0 0 0 0 4204 0 0

Roasted Peppers with Orzo and Portobello Filling


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keyword: roasted
keyword: peppers
keyword: portobello
keyword: filling
recipes for vegetables
recipes by tpogue
Email Address:
(posted January 16, 1999)

* Exported from MasterCook Mac *

Roasted Peppers with
Orzo And Portobello Filling

Recipe By : Martha Stewart/Menus For Entertaining
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers Italian/Tuscan
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bell peppers
1 cup
orzo
1/2 pound portobello mushrooms, washed and roughly
chopped
2 tablespoons extra virgin
olive oil
1 cup
dry white wine
1 bunch
arugula -- stemmed and chopped
1/2 cup
Parmesan
cheese -- grated
1 teaspoon
coarse salt
1 teaspoon freshly ground black pepper

Cut the stem ends
off the peppers, reserving tops. Peppers can also be sliced
in half lengthwise. Remove the seeds and membranes. Set aside while making
filling.

In a large stockpot, cook the
orzo in boiling water for 15 to 20 minutes,
until
al dente. Drain.

In a large
skillet, saute the mushrooms in the
olive oil over medium-high heat
for five minutes. Add the
wine and arugula and cook for 1 minute. Remove the
skillet from the heat and stir in the orzo and Parmesan
cheese. Season with
salt and pepper. Fill the prepared peppers with the orzo mixture.

Preheat the oven to 375#161#F. Arrange the peppers upright on
baking sheets.
Replace the tops if desired and
roast for 25 to 40 minutes, depending on size.


- - - - - - - - - - - - - - - - - -

Per serving: 317 Calories; 14g
Fat (46% calories from fat); 10g Protein; 27g Carbohydrate; 11mg Cholesterol; 883mg Sodium

NOTES : the Index.
Green, red or yellow bell peppers can be used.

Nutr. Assoc. : 0 0 0 0 0 0 0 4204 0 0




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