"beef" and orzo-stuffed peppers
Makes 4 servingsIngredients
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1 cup orzo pasta (make sure you get the vegan orzo)
4 bell peppers (green, orange, red, or yellow)
2/3 cup tightly packed fresh parsley (I used Italian parsley)
1/4 cup vegan soy parmesan cheese
2 tablespoons chopped walnuts
1-1/2 teaspoons dried basil
1 teaspoon salt, divided
1 clove garlic
1/4 cup plus 1 tablespoon olive oil, divided
12 oz faux ground beef-style crumbles
1 medium tomato, seeded and chopped (I didn't seed mine and it tasted perfect)
1 12-oz jar of tomato sauce (I used pasta sauce)
Preheat the oven to 350ยบ F.
Cook the orzo according to the directions on the package. Drain and set aside.
Fill a large pot with water and bring to a boil. Cut off the tops of the peppers (save them) and scrape out the insides, removing the seeds. Place the peppers into the boiling water, simmer for 3 minutes, remove from the water, and invert them onto a paper towel to drain.
Place the parsley, soy parmesan, walnuts, basil, 1/2 teaspoon of the salt, and garlic into a food processor and pulse until blended. With the food processor running, slowly add 1/4 cup of the olive oil and continue processing to form a smooth pesto.
In a large skillet, brown the beef-style crumbles in the remaining oil over medium heat. Stir in the orzo, pesto, the remaining 1/2 teaspoon of salt, and the chopped tomato. Continue cooking, stirring frequently, until the mixture is heated through.
Pour the tomato sauce into an 8-inch glass baking dish. Fill the peppers with the "beef" mixture and place them into the baking dish. Put the pepper tops back on and bake for 20 minutes.
posted by meliroq @ 2:51 PM
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