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Monday, March 24, 2014

{Broccoli and Orzo Stuffed Peppers}

Hello, Friends!  How was everyones weekends?  Relaxing?  Mine was!  It was one of those weekends that started off with me crawling into bed Friday night around 9:30 PM, and the relaxed casual vibe of the weekend didn't stop there!  Saturday I treated myself to a mini spa day.  I treated myself to highlights and a haircut, and let me tell you it had been forever since I had done both of those things!  It was nice to treat myself and just spend a few hours relaxing and focusing on me!  Derek and I finalized plans for his birthday, watched lots and lots of basketball and celebrated a friend and her sons baptism!  It was truly a wonderful weekend!  And after a wonderful weekend, I am excited to be back with you today, sharing this delicious stuffed pepper recipe!  

These stuffed peppers are perfect for a meatless Monday meal!  They feature orzo, broccoli, and artichokes in flavorful tomato sauce.  Made filling with fiber/protein rich beans, and topped with tangy feta!  These stuffed peppers are easy to prepare, and reheat beautifully for lunch the next day!  Grab your favorite type of pepper, and get to cooking!   

Broccoli and Orzo Stuffed Peppers 
Brunch N'Cupcakes
Serves 4

2 Cups Broccoli Florets
1/2 Large Onion Chopped
1/2 Cup Artichoke Hearts chopped
4 Bell Peppers (Green, Red, Yellow or Orange)
3/4 Cup Orzo (Cooked according to package directions)
1/3 Cup White Beans
1/2 Cup  + 2 Tablespoons Feta Cheese
1 Teaspoon Cumin
Teaspoon Chili Powder
1 Teaspoon Lemon Pepper
1/2 Teaspoon Salt
1 1/2 Teaspoon Cajun Seasoning 
1 Small Jar Tomato Sauce (I prefer a garlicky red sauce)

1- Preheat oven to 350 degrees, remove tops of 4 peppers and clean out seeds.
2- In a skillet sprayed with cooking spray saute onions until tender.  Add broccoli and artichoke hearts and cook until broccoli florets are tender.
3- Stir in cooked orzo, beans, feta, spices, and tomato sauce.
4- Stuff each green pepper evenly and place in a glass baking pan.  Top each pepper with about 1/2 tablespoon of feta and bake for 35 minutes or until peppers are tender.