Creamy Cheesy Orzo-Stuffed Peppers
with Sneaky Zucchini
Cooking time
25 minutes
Servings
4
Calories
580 /serving
Get everyone good and stuffed. Sweet peppers roast to tender and pliable, ready to be filled to the brim with delicate pasta. Swirled with cream and basil pesto, grated zucchini melts right into the mix (hidden veggie motherlode!) while mozzarella bubbles in anticipation.
We will send you:
- 2 Green zucchini
- 60ml Basil pesto
- 4 Sweet peppers
- 3 Garlic cloves
- 280g Orzo
- 90g Grated mozzarella
- 90ml Heavy cream
- 20g Lemony Thicket blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil, enriched wheat flour)
Contains: Cashews • Milk • Sulphites • Wheat
You will need:
Grater
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
24 g
Saturated Fat
9 g
Sodium
610 mg
Total Carb
75 g
Sugars
14 g
Protein
20 g
Fibre
7 g
Preparation
Roast the sweet peppers
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Halve and core the sweet peppers lengthwise.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Arrange, cut-sides down, and roast, flipping halfway, 16 to 18 min., until softened and browned.
Boil the orzo
- Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Transfer to a bowl and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Mise en place
- Meanwhile, grate the zucchini.
- Mince the garlic.
Make the sauce & combine the orzo
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the zucchini, spices and S&P. Sauté, 2 to 3 min., until softened.
- Add the cream, pesto and orzo. Cook, stirring occasionally, 1 to 2 min., until combined.
Stuff & bake the sweet peppers
- When the sweet peppers have softened, stuff with the orzo.
- Top with the cheese.
- Bake, 6 to 8 min., until the cheese is golden brown.
Plate your dish
- Divide the stuffed peppers between your plates. Bon appétit!
