Sunday, April 1, 2012

cooking this week...

randomly i happen to have all these ingredients in my pantry/fridge at the moment so i think i'll whip up these orzo-stuffed peppers, a recipe from this april's issue of health magazine, one night this week for dinner...yumm...simple, easy and healthy...


  • 1 cup dry orzo
  • 3 cups baby arugula
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 4 small bell peppers, halved and seeded


1. preheat oven to 400°. cook orzo according to package directions in salted water; drain. return to pot. add arugula, feta, oil, and 1/4 teaspoon each salt and freshly ground black pepper; stir.

2. season inside of peppers with 1/4 teaspoon each salt and pepper.fill peppers; transfer to a 9- x 13-inch baking dish. cover with foil; bake until peppers are tender (35-40 minutes).

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