Stuffed Bell Peppers with Orzo and Zucchini
Flavorful bell peppers halved and roasted, filled with a creamy herb cream cheese, orzo, and zucchini mixture. Served with a simple, fresh salad.
Ingredients
- 2 each Red Bell Peppers (Large, cut in half vertically, seeds removed)
- 1 tbsp Olive Oil (Divided use: 1/2 tbsp for cooking, 1/2 tbsp for salad)
- 1 each Zucchini (Diced)
- 2 each Garlic Cloves (Minced)
- 5.3 oz Orzo (Dry)
- 1 cup Vegetable Broth (Use a low-sodium vegetable stock)
- 1 tsp Italian Seasoning Blend
- 2.6 oz Herb Cream Cheese
- 1.8 oz Grated Cheese (e.g., matured Gouda or similar)
- 2 each Tomatoes (Diced)
- 1.4 oz Mixed Greens (e.g., mache, arugula, baby spinach mix)
- 1 tsp White Balsamic Vinegar
- Salt and Pepper (To taste)
Instructions
- Preheat your oven to 400°F (200°C). Prepare the required amount of vegetable broth. Mince the garlic and dice the zucchini into small pieces.
- Cut the bell peppers in half vertically and remove the seeds. Lay the pepper halves cut-side up on a parchment-lined baking sheet and bake for 10-15 minutes.
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