Description
Red bell peppers stuffed with orzo pasta, creamy Boursin cheese and brought to life with Sun Dried Tomato Ketchup
Ingredients
Scale
- 2 large red bell peppers
- ¾ cup orzo pasta, prepared according to package directions
- ¼ yellow onion, diced
- 1 cup zucchini, diced
- 1 cup button mushrooms, diced
- 2 cloves garlic, minced
- 1 Tbs olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 Tbs balsamic vinegar
- ¾ cup Sun Dried Tomato Ketchup
- 5.2 oz Boursin cheese
- 2 Tbs basil, minced
Instructions
- Preheat oven to 450F
- Cut both peppers in half, lengthwise, from the stem to the base. Remove seeds and trim white membrane.
- Heat olive oil in a large pan and sauté onions until fragrant, then add in garlic, zucchini, mushrooms, oregano, paprika and balsamic vinegar and sauté until zucchini and mushrooms are soft. Then stir in Sun Dried Tomato Ketchup, orzo, basil and ½ of the Boursin cheese and mix to fully incorporate.
- Next, stuff the four pepper halves with the orzo filling and place on a baking tray. Cover the peppers with tin foil, and bake in the oven for 25 minutes at 450F.
- After 25 minutes, remove the peppers from the oven, remove and discard the tin foil and top the peppers with the remaining Boursin cheese.
- Put the oven temperature on Broil and broil the peppers for 3 to 5 minutes, or until the cheese is lightly browned.
- Serve garnished with extra basil leaves.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Entree
- Cuisine: Italian