Roasted Peppers With Orzo & Portobello Fill Recipe
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Roasted Peppers With Orzo & Portobello Fill
3 Bell peppers
1 cup Orzo
1/2 lb Portobello mushrooms, washed
And roughly
Chopped
2 tbsp Extra virgin olive oil
1 cup Dry white wine
1 bunch Arugula, stemmed and
Chopped
1/2 cup Parmesan cheese, grated
1 tsp Coarse salt
1 tsp Freshly ground black pepper
Cut the stem ends off the peppers, reserving tops. Peppers can also be
sliced in half lengthwise. Remove the seeds and membranes. Set aside
while making filling.
In a large stockpot, cook the orzo in boiling water for 15 to 20
minutes, until al dente. Drain.
In a large skillet, saute the mushrooms in the olive oil over
medium-high heat for five minutes. Add the wine and arugula and cook
for 1 minute. Remove the skillet from the heat and stir in the orzo
and Parmesan cheese. Season with salt and pepper. Fill the prepared
peppers with the orzo mixture.
Preheat the oven to 375#161#F. Arrange the peppers upright on baking
sheets. Replace the tops if desired and roast for 25 to 40 minutes,
depending on size.
Recipe By : Martha Stewart/Menus For Entertaining
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 ( |
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Dieting tips
If you really want to shed a few pounds and also improve your all round condition, then you should make plans to decide on a specially prepared well-balanced weight loss system. At best, this must include 5 helpings of fruit and vegetables a day and also involve a sensible proportion of fats, carbohydrates and proteins.
When chosing foods for dieting, dieters far too often focus on chain store and brand name products referred to as 'low fat'. This is far too often a miscalculation, given that a food item might just be lowered in fat, but nevertheless far too high in calories and carbohydrates.
When planning a weight loss system, it is essential to also attempt to lower ingestion of fat, salt and refined carbohydrates.
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