Orzo Stuffed Peppers

I love these, they are so colorful, and actually very filling. I couldn't find orzo the other day so these are a smaller version, done with mini sweet peppers, blanched for 1 minute, and stuffed with acini de pepi instead of orzo. I used smaller peppers, the ones that come in the mixed bags in the produce department, so it seemed appropriate to use an even smaller pasta than the orzo. You can also make these with cooked brown rice in the mix instead of orzo.

Leftover idea: I heated the leftover, surplus filling, and ate small spoonfuls wrapped in crispy romaine lettuce bundles.

THE ORIGINAL RECIPE: ORZO STUFFED PEPPERS
Preheat oven to 375 degrees F.

2 large red, yellow, or green peppers, halved lengthwise
2/3 cup dried orzo, cooked and drained.
1 small clove garlic, minced
1 Tbl. olive oil
4 tsp. flour
1/4 tsp salt
1/8 tsp pepper
3/4 c. skim milk
1 large tomato, peeled, seeded and chopped (3/4 cup)
2 cups of cleaned and chopped spinach leaves
1/4 c. sliced green onions
1/2 c. shredded provolone cheese (1-1/2 oz.)
about 6 leaves snipped fresh basil
1/4 c. grated asiago or parmesan cheese

Remove stems, membranes and seeds from peppers. in a large pot of boiling water, cook peppers for 3 minutes. drain well.

For filling: in small saucepan cook garlic in oil for 1 minute, stir in flour, salt and pepper, add milk all at once. Cook and stir until thickened and bubbly. Stir in orzo, tomato, green onion, provolone, spinach and basil.

Place sweet pepper halves in a 2 qt square baking dish. spoon filling into peppers. Sprinkle with asiago/parmesan cheese. Bake in a 375 degree oven for 20 to 25 minutes or until heated through.