Yield: Yields 4 peppers.
Cooking the peppers uncovered gives them a delicious, slightly roasted flavor. Serve them with a little of the pan juices spooned over them.
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A red pepper is practically ready-made for stuffing. Just trim away ribs and shake out seeds. Look for pretty peppers with relatively flat bottoms so they stay upright as they bake.
Don't bother with stuffing the peppers. When I did, they came out rather flavorless and soggy. Instead I cut the peppers up and saute them in with the other veggies. It works as a hot or cold pasta salad type dish and It's always delicious. To make it more hearty, I sometimes add ground beef seasoned simply with salt and pepper. Tastes great!
The orzo filling is very good and stands on its own. I skipped using the peppers. Not using the peppers cut down on the cook time. I will definitely make this again as it is good for a change of pace.
This is such a great recipe. I've found the wine brings quite a bit of flavor to the peppers, if serving for kids, definitely use the water instead. I've even used the orzo stuffing as a stand alone salad/side dish, people often remark how it reminds them of a version of a greek salad.
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