Baked Orzo with Peppers & Cheese
.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
salt
|
|
| ½ | cup |
sweet red bell peppers
roasted, diced |
|
| ⅓ | cup |
green chili peppers
diced |
|
| 1 | cup |
sour cream, non-fat
|
|
| 2 | tablespoons |
butter
cut into small bits |
|
| 1 | cup |
orzo pasta
|
*
|
| 1 | cup |
mozzarella cheese
low-fat, diced |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
salt
|
|
| 118 | ml |
sweet red bell peppers
roasted, diced |
|
| 79 | ml |
green chili peppers
diced |
|
| 237 | ml |
sour cream, non-fat
|
|
| 3E+1 | ml |
butter
cut into small bits |
|
| 237 | ml |
orzo pasta
|
*
|
| 237 | ml |
mozzarella cheese
low-fat, diced |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Add 2 teaspoons salt into boiling water, add orzo; boil 10 to 12 minutes until tender; drain.
Put orzo into lightly buttered dish with peppers, chilies and mozzarella.
Spread sour cream evenly over top, sprinkle with Parmesan cheese, dot with butter.
Bake at 450℉ (230℃) for 15 minutes, top shelf of oven until golden and puffy.
Cool slightly.
