Ingredients
1 cup orzo
3 red peppers, cut in half through the stem, seeds removed
2 Tablespoons Canola oil
1 cup finely chopped onion
1 cup finely chopped carrots
1 cup finely chopped celery
1 Tablespoon finely minced garlic
2 cups fresh spinach, chopped and stems removed
1 Tablespoon fresh oregano
2 Tablespoons chopped fresh parsley
3/4 cup grated aged white cheddar cheese, divided
Salt and Pepper
Note that this recipe can be personalized in many ways with the following substitutions.
Carrots and celery can be substituted with other vegetables such as chopped broccoli or peas.
Spinach may be substituted with chopped kale.
Fresh oregano can be substituted with fresh basil.
Aged white cheddar cheese can be substituted with cheddar, swiss or jack cheese.
Instructions
Preheat oven to 425 degrees. Place peppers, cut side down, on an oiled baking sheet and roast for 10-15 minutes or until slightly softened. Remove from oven and flip cut-side up and allow to cool slightly while preparing remaining ingredients.
Turn down oven to 350 degrees.
Cook orzo according to manufacturer's instructions. Drain.
Heat oil in skillet over medium-high heat. Add onion, carrots and celery and cook, stirring occasionally, until softened. Add garlic and spinach and cook until spinach is wilted, Remove from heat and add orzo, oregano, parsley, 1/2 cup cheese and salt and pepper to taste.
Spoon orzo mixture into peppers. Top with remaining cheese. Cook for 25 minutes or until chese is lightly browned and pepper is cooked.
Serve immediately.