See Also: Cooking Club · Main Dishes · Vegetable Dishes
Orzo Stuffed Pepper Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. A great main dish salad, or serve as a side dish.
4 red, green, or yellow smaller bell peppers
8 oz. orzo pasta, cooked and drained
juice of 1 lemon
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon fine sea salt
1/4 teaspoon Italian seasoning or Herbs de Provence
1-2 green onions, very thinly sliced
1 tomato, finely diced
1 rib celery, finely diced
1 tablespoon fresh parsley, minced
fresh spinach, cut into strips
zest of 1 orange or lemon
Roast the peppers over gas flame several minutes, or under a broiler, just until they start to blister and brown a little. Do not overcook as you do not want them to loose their shape. Just a little will do it! Place in a bowl and allow to cool. Scrape off the blistered skin, slice off one side leaving the stem intact. Scoop out the seeds and discard. Sprinkle insides with lemon juice and set aside. Combine olive oil, balsamic vinegar, sugar, salt, and herbs with the cooked orzo. (Reheat the orzo in the microwave 2 minutes, covered, if it has cooled.) Toss in the onion, tomato, celery, and parsley. Taste to be sure it is just right, adjusting as necessary. Pile into the shells. Set on a bed of spinach, and top with the zest of the orange or lemon. Serve warm or room temperature.
Recipe created 1999-05-31.
