Stuffed bell pepper with Italian orzo bake
Stuffed bell pepper with Italian orzo bake
946kcal Per person
28g Protein
91g Carbs
52g Fat
11g Fiber
Ingredients
- 3 ounces orzo (84 g)
- 1 bell pepper
- 2 tablespoons olive oil (30 ml)
- ½ onion
- 1 clove garlic (5 g)
- 6 cherry tomatoes
- 2 ½ ounce chickpeas (70 g)
- 1 teaspoon oregano, dried (2 g)
- 1 pinch chili powder (1 g)
- 1 tablespoon pesto (15 g)
- 1 squeeze lemon juice (5 ml)
- 1 ½ ounce cheddar cheese, shredded (42 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Cook the orzo according to the instructions on the package.
- Cut the bell pepper in half and remove the seeds. Place the bell pepper halves in an oven dish and brush with ¼ of the oil. Place the dish on a rack in the oven and roast the bell pepper halves for 10 minutes.
- Finely chop the onion and crush the garlic clove. Quarter the cherry tomatoes. Rinse the chickpeas in a colander with cold water and let drain.
- Heat the remaining oil in a pan. Sauté the onion and garlic for 2 to 3 minutes. Then add the cherry tomatoes, chickpeas, oregano and chili powder and cook for another minute. Stir the pesto and orzo into the chickpea mixture. Turn off the heat and season the orzo with some pepper, salt and lemon juice.
- Remove the bell pepper halves from the oven. Fill them with the orzo mixture and distribute any remaining mixture around them. Sprinkle the cheese on top. Place the dish with the stuffed bell pepper back in the oven and bake for another 10 minutes.
- Serve the stuffed bell pepper with orzo on a plate.
Requisites:
- Oven dish
Tip van FitChef
Serve the bell pepper with fresh basil or with some arugula sprinkled on top.
