• 4servings
  • 35minutes
  • 328calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsSelenium, Zinc, Copper, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large bell peppers, halved lengthwise through stem , seeded Nonstick spray

  2. 1/2 cup(s) orzo pasta

  3. 8 ounce(s) lean ground beef

  4. 1 cup(s) chopped onion

  5. 2 teaspoon(s) each fennel seeds and oregano

  6. 1 can(s) (14 1/2 oz) diced tomatoes with garlic

  7. 1/2 cup(s) diced part-skim mozzarella

  8. Garnish: chopped basil

Instructions Jump to Ingredients ↑

  1. Heat broiler. Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray.

  2. Broil 12 minutes, turning once, until lightly charred and tender. Reduce oven temperature to 400°F.

  3. Meanwhile bring a medium pot of lightly salted water to a boil. Add orzo and cook as package directs; drain.

  4. While pasta cooks, coat a large nonstick skillet with nonstick spray; heat over medium heat. Add beef, onion, fennel seeds and oregano. Cook 6 minutes, breaking up meat with a wooden spoon, until beef is browned and onions are tender. Remove from heat.

  5. Add orzo, tomatoes with their juices, and mozzarella to skillet; toss to mix, then fill peppers. Bake 5 minutes or until cheese melts. Sprinkle with basil.


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