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Family-Focused Recipe: Grilled Mediterranean Stuffed Peppers

Family-Focused Recipe: Grilled Mediterranean Stuffed Peppers

Family Features

Gathering the family around the table with delicious, traditional meals is the ultimate combination for many home chefs like Catherine Lowe, winner of the 17th season of ABC’s “The Bachelor.”

Lowe, who partnered as a celebrity spokesperson with Bertolli to create this Roasted Garlic Marinara Braised Chicken with Linguine recipe, enjoys adding authenticity to the table with recipes that provide homemade taste and layers of flavor.

“I pride myself on my strong Italian roots,” Lowe said. “My dad taught me how to cook at a young age, and growing up, it was an event to make and enjoy dinner with his side of the family. It’s important for me to remember and celebrate that heritage.”

Full of hearty vegetables you can see and taste, and inspired by the simple goodness of Tuscan cooking, Bertolli Rustic Cut Pasta sauces help bring homemade flavor to your table. Offered in four varieties – Marinara with Traditional Vegetables, Spicy Marinara with Traditional Vegetables, Roasted Garlic Marinara with Garden Vegetables and Sweet Peppers with Portobello Mushrooms – it’s Lowe’s secret ingredient to helping make family meals more enjoyable.

Find more family-friendly recipes to bring everyone together at bertolli.com.

Grilled Mediterranean Stuffed Peppers

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

Ingredients:
2 tbsp. olive oil, divided
1½ cups (10 oz.) orzo pasta
1 can (14½ oz.) vegetable broth
1 jar Bertolli Rustic Cut
Spicy Marinara with Vegetables Sauce
6 oz. crumbled feta cheese
½ cup (2 ounces) coarsely chopped smoked almonds
½ cup chopped fresh mint
6 large red, yellow or orange bell peppers, top ½ inch removed and seeded

Instructions:
Heat grill to high.

In medium skillet on medium-high heat, heat 1 tablespoon oil. Add pasta; cook and stir 2-3 minutes, or until light golden brown. Stir in broth and 1 cup sauce; bring to boil.

Reduce heat to low; cover. Cook 4 minutes, or until pasta is al dente, stirring occasionally. Remove from heat; cool slightly.

Stir in cheese, almonds and ¼ cup mint. Brush outsides of peppers with remaining oil. Grill 4-6 minutes, or until crisp tender and lightly marked on all sides, turning frequently; cool slightly.

Place peppers in center of 12-by-12-inch square of heavy duty foil. Bring sides of foil up and shape foil around each pepper, leaving tops open. Shape foil into stable base to secure peppers firmly. Keep upright while grilling.

Fill each pepper with 1 tablespoon sauce and about 3/4 cup orzo mixture. Grill peppers 8-10 minutes, or until filling is heated through. Remove from foil. Warm remaining sauce. Sprinkle with remaining mint before serving with warmed sauce.

To prepare peppers: Heat oven to 400°F. Prepare orzo mixture as directed but do not grill peppers. Fill raw peppers with orzo mixture and place on foil squares. Bring sides of foil up and seal tops to fully enclose each pepper.

Arrange on rimmed baking sheet and bake 20-25 minutes, or until peppers are soft and filling is heated through.

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