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Orzo stuffed peppers

Preparation time: 25 minutes
Baking time: 45 minutes

 

8 ounces orzo or other small pasta shape
2 teaspoons oil
2 cloves garlic, minced
1 medium onion, chopped
1 celery stalk, diced
1/2 teaspoon thyme
1 tablespoon chopped fresh parsley
1/2 cup grated Parmesan cheese
1 1/2 plus 1/2 cups low-sodium chicken broth
3 ounces reduced-fat provolone cheese, grated and divided in halves
6 red bell peppers
3 teaspoons dry bread crumbs

Preheat oven to 350°F. Prepare pasta according to package directions; drain and set aside. Heat oil in medium saucepan; add garlic, onion, and celery. Cover and cook until vegetables are soft. Remove from heat. Stir in pasta, thyme, parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese. Cut tops off the peppers and remove seeds. Cut a small piece off the bottoms so peppers will stand upright. Spoon the pasta mixture into each pepper and set in baking dish. Sprinkle each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers. Pour the remaining 1 1/2 cups of broth around peppers. Bake 45 minutes until lightly browned on top and tender. Serve immediately.

Yield: 6 peppers
Serving Size: 1 pepper

Nutrition Facts

Per Serving:
  Calories: 272
  Carbohydrate: 38 g
  Protein: 14 g
  Fat: 7 g
  Saturated fat: 3 g
  Sodium: 383 mg
  Fiber: 3 g
  Exchanges per serving: 2 starch, 1 vegetable, 1 meat
  Carbohydrate choices: 2 1/2

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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