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.
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.
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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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