Orzo-Stuffed Peppers
Serves 6
A bunch of red bell peppers in her fridge motivated Judy Hickman Armstrong to whip up this dish, which won an honorable mention in VT's 2007 reader recipe contest. “I’ve combined leeks, orzo, and bell peppers before,” she says. “I thought Key lime yogurt would make a great variation of a traditional stuffed bell pepper.” The verdict from VT food editor Mary Margaret Chappell? “Anyone who uses fresh marjoram gets a gold star from me—it’s so uncommon and so good.”
- 6 large red or yellow bell peppers
- 1 Tbs. olive oil
- 1 Tbs. butter
- 1 leek, white and pale green parts thinly sliced (1 cup)
- 2 cloves garlic, minced (2 tsp.)
- 1 ½ cups orzo pasta
- 1 cup grape tomatoes, halved
- 3 Tbs. fresh marjoram leaves
- 1 tsp. salt
- ½ tsp. cayenne pepper
- 2 ½ cups low-sodium vegetable broth, divided
- 1 6-oz. container Stonyfield Farms Key Lime Yogurt
- 1 cup grated Romano cheese, divided
- Lime quarters and zest for garnish







at a glance






I used shallots because I didn't have leeks. I increased the tomatoes to about two cups and used red and yellow cherry tomatoes instead of grape tomatoes. Quick, easy and really delicious!
Stephanie B - 2012-08-21 02:35:50