Stuffed vegetables offer an all-in-one meal—add a little salad, a glass or two of wine and you have yourself a very sophisticated meal.
They are an alternative rarely thought about for an easy weeknight dinner, due to the notion that they are a bit cumbersome or difficult to prepare, but I am here to dispel that notion.
Especially this version which requires practically no pre-cooking other than boiling some pasta, mix, stuff, bake, done.
- 1 cup orzo
- 1/4 cup olive oil
- 4 ounces diced ham
- 2 tablespoons chopped parsley
- 2 scallions, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon minced thyme
- 1 large egg, beaten
- 3 medium tomaotes
- 2 bell peppers
- Heat oven to 400°F. Cook orzo pasta according to package instructions, drain and transfer to a medium bowl. Add 3 tablespoons oil, ham, parsley, scallions, garlic, and thyme and season with salt and pepper to taste. Add egg and stir until coated.
- Cut the tops off the tomatoes and peppers. Remove seeds and flesh from the vegetables (you will need a spoon for the tomatoes) and set them cut side up in a 8-inch-by-8-inch baking dish. Rub 1 tablespoon of oil over inside and outside of vegetables, then season generously with salt and pepper.
- Divide mixture evenly between vegetables, mounding slightly on top. Fill baking dish with enough water to reach 1/2-inch up the sides of the tomatoes and bake, basting every 15 minutes, until vegetables are tender and orzo starts to brown, about 40 to 50 minutes.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g