Orzo Stuffed Peppers with Feta and Mint (delicious)
- ¾ cup dried orzo
- 4 oz. bulk Italian sausage (hot or sweet – I like hot)
- 3 garlic cloves, minced (I use more)
- ¼ cup snipped fresh mint
- 6 medium-size red, orange and/or yellow peppers
- ½ teaspoon salt
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 cups crumbled feta cheese (8 oz.)
- ¼ teaspoon ground black pepper
- 1 ½ cups carrot or tomato juice (I use carrot)
- fresh mint leaves
In a 4 – 5 quart Dutch oven cook orzo according to the package directions, drain. Set aside. Wipe Dutch oven dry, set aside. In a large non stick skillet cook sausage, onion, celery and garlic until sausage is browned and onion is tender. Remove from heat, drain fat, stir in cooked orzo, cheese , mint and black pepper. Cut tops from peppers, remove seed and ribs. Slightly trim bottoms of peppers to stand upright (if needed). Spoon orzo mixture into peppers and replace tops, set aside. In Dutch oven stir together carrot juice and salt (I think I usually forget the salt.) I just put the peppers upright in the Dutch oven, add carrot juice and bring to a boil. , reduce heat and simmer covered 20 – 25 min or until peppers tender. Spoon juice over pepper on plate and sprinkle with mint.
- Makes 6 servings
(Better Homes and Gardens April 2009)