I love orzo salad and thought this was a great way to make it.
I tweaked the original recipe a little bit by adding sun dried tomatoes
and taking out the baby arugula. It is very simple and tastes great.
Prep Time: 10 Minutes
Cook Time: 30 minutes
INGREDIENTS:
- Dry Orzo (1 Cup)
- Baby Arugula (3 Cups)
- Crumbled Feta Cheese (1/4 Cup)
- Olive Oil (1 Tablespoon)
- Bell Peppers (4 small/ halved)
- Sun Dried Tomatoes (1/2 Cup)
PREPARATION:
- Preheat oven to 400 Degrees
- Cook orzo in salted water (according to directions)
- Drain and return to pot
- Add and stir arugula, feta, olive oil, salt and pepper to taste
- Peppers should be halved and seeded
- Season peppers with salt and pepper
- Fill peppers with orzo mix
- Put filled peppers in baking dish (cover with foil)
- Bake until peppers are tender (30-40 minutes)
NUTRITION:
(Per Serving:)
**One serving is 2 Pepper HALVES**
**One serving is 2 Pepper HALVES**
Calories: 267
Fat: 7.4g
Saturated Fat: 2.8g
Monounsaturated Fat: 3.1g
Polyunsaturated Fat: 0.5g
Protein: 10g
Carbohydrates: 41g
Fiber: 3g
Cholesterol: 13mg
Iron: 2mg
Sodium: 477mg
Calcium: 109mg
No comments:
Post a Comment