Michael
10-13-04, 08:01 AM
“Beef” and Orzo Stuffed Peppers by http://www.vegcooking.com
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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1 cup orzo pasta
4 peppers (green, orange, red, or yellow)
2/3 cup tightly packed fresh parsley
1/4 cup soy parmesan “cheese”
2 Tbsp. chopped walnuts
1 1/2 tsp. dried basil
1 tsp. salt, divided
1 clove garlic
1/4 cup plus 1 Tbsp. olive oil, divided
12 oz. faux ground beef-style crumbles
1 medium tomato, seeded and chopped
1 12-oz. jar tomato sauce
Instructions:
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Preheat the oven to 350°F.
Cook the orzo pasta according to the directions on the package. Drain and set aside.
Fill a large pot with water and bring to a boil. Cut the tops off the peppers (save them) and scrape out the insides, removing the seeds. Place the peppers into the boiling water, simmer for 3 minutes, remove from the water, and invert them onto a paper towel to drain.
Place the parsley, soy parmesan, walnuts, basil, 1/2 tsp. of the salt, and the garlic into a food processor and pulse until blended. With the food processor running, slowly add 1/4 cup of the olive oil and continue processing to form a smooth pesto.
In a large skillet, brown the beef-style crumbles in the remaining oil over medium heat. Stir in the orzo, pesto, the remaining 1/2 tsp. of salt, and the chopped tomato. Continue cooking, stirring frequently, until the mixture is heated through.
Pour the tomato sauce into an 8-inch glass baking dish. Fill the peppers with the “beef” mixture and place them into the baking dish. Put the pepper tops back on and bake for 20 minutes.
Additional comments:
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Makes 4 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
1 cup orzo pasta
4 peppers (green, orange, red, or yellow)
2/3 cup tightly packed fresh parsley
1/4 cup soy parmesan “cheese”
2 Tbsp. chopped walnuts
1 1/2 tsp. dried basil
1 tsp. salt, divided
1 clove garlic
1/4 cup plus 1 Tbsp. olive oil, divided
12 oz. faux ground beef-style crumbles
1 medium tomato, seeded and chopped
1 12-oz. jar tomato sauce
Instructions:
-----------------------------------------------------
Preheat the oven to 350°F.
Cook the orzo pasta according to the directions on the package. Drain and set aside.
Fill a large pot with water and bring to a boil. Cut the tops off the peppers (save them) and scrape out the insides, removing the seeds. Place the peppers into the boiling water, simmer for 3 minutes, remove from the water, and invert them onto a paper towel to drain.
Place the parsley, soy parmesan, walnuts, basil, 1/2 tsp. of the salt, and the garlic into a food processor and pulse until blended. With the food processor running, slowly add 1/4 cup of the olive oil and continue processing to form a smooth pesto.
In a large skillet, brown the beef-style crumbles in the remaining oil over medium heat. Stir in the orzo, pesto, the remaining 1/2 tsp. of salt, and the chopped tomato. Continue cooking, stirring frequently, until the mixture is heated through.
Pour the tomato sauce into an 8-inch glass baking dish. Fill the peppers with the “beef” mixture and place them into the baking dish. Put the pepper tops back on and bake for 20 minutes.
Additional comments:
-----------------------------------------------------
Makes 4 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.