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Pepper and Orzo Saute recipe

Pepper and Orzo Saute recipe



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  • Recipes
  • Dish type
  • Side dish

This is a simple pasta dish, which tastes fantastic. It's the perfect side dish to any meal.

69 people made this

IngredientsServes: 8

  • 30g butter
  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 1-2 fresh Scotch bonnet chillies, diced or to taste
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 125ml white wine
  • 1 large tomato, chopped
  • 1 1/2 (198g) tins sweetcorn, drained
  • 2 tablespoons finely chopped garlic
  • 4 fresh mushrooms, sliced
  • 450g dried orzo pasta

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Heat butter and oil in a large frying pan over medium heat. Stir in onion, chillies and peppers. Pour in white wine; cook 5 minutes. Stir in tomato, sweetcorn, garlic and mushrooms; cook 10 minutes.
  2. Meanwhile, cook orzo according to package directions. Drain and toss orzo with sauteed vegetables.

Recently viewed

Reviews & ratingsAverage global rating:(68)

Reviews in English (51)

by naples34102

Simply delicious, and a pretty and colorful addition to the dinner plate. I left out the mushrooms and corn, but this is not a significant deviation from the intent of this recipe. Until the last minute, I was going to shy away from the jalapeno,thinking it had no place here. While it provided no heat (which comes from the seeds and membrane) it did just enough to enhance the flavor. Measuring the ingredients isn't necessary, and would take away from the simple joy of preparing this recipe if you did. I love herbs and spices, but I disagree with those who said this was bland and required the addition of herbs. What's important is the wine, the garlic, and the wonderful combination of colorful, fresh vegetables. These are simple, fresh flavors--not bland flavors that need doctoring. Perfect as written, this was also the perfect complement to the grilled chicken and patty pan squash we served with it.-14 Sep 2008

by MOLLE888

This is incredible! If you don't like spice, leave the jalapenos out and you will not miss out on the flavor. Try using squid instead of the orzo. Sounds strange... but it's delicious.-17 May 2005

by Jenny

This recipe makes a lot of food, so expect leftovers! It's also pretty bland, but perked up after I added a bit of rosemary and thyme.-30 Aug 2007


One-Pan Italian Sausage and Orzo Pasta

Hello there! It&rsquos been awhile, but I&rsquom back now with a brand-new post. I hope that everyone is safe and healthy in these uncertain times.

Today&rsquos One-Pan Italian Sausage and Orzo Pasta recipe is simple, flavourful, and filling. This hearty meal is stuffed with delicious bites of Italian sausage (hot or mild depending on what you prefer), orzo pasta, and tender, colourful vegetables all in a tasty marinara sauce.

It is a fantastic pasta meal that&rsquos ready in 45 minutes or less where prep is straightforward and ingredients are (hopefully) easy to find at your local supermarket.

Since it&rsquos made in one pan, clean-up is a breeze. This is important to me, cleaning dishes is one of my least favourite tasks.

I hope you enjoy this recipe!


Couscous & Orzo Pepper Stir-Fry

Ingredients:

  • 1.5 pounds ground lamb
  • 1 cup whole wheat couscous
  • 1 cup orzo
  • 1 cup chopped celery
  • 1 cup sliced tri-colored peppers
  • 1/2 cup yellow onion
  • 1/4 cup minced parsley (use a whole parsley for garnish)
  • 3 stems of green onion or scallion
  • 3 cloves of minced garlic
  • 3 scrambled eggs
  • extra virgin olive oil
  • freshly ground black peppercorns
  • sea salt
  • soy sauce
  • sesame oil

Orzo cooks pretty quickly.

Which is already a win if you’re a busy mom with a family to feed. Or if you simply used to making easy dinners in a hurry.

Cooking time for the most part is going to hover around 10 minutes. You want to make sure you aren’t packing too much orzo in one pan to make sure it cooks evenly and it doesn’t clump.

As with most pastas, you first want to bring some water to a boil before pouring in your orzo (which you can find in the pasta isle of your favorite local grocer).

This recipe calls for one cup of orzo. Remember that orzo is kind of like rice, once it expands, a little goes a long way. Once it starts to boil you want to occasionally give it a stir so it doesn’t clump or stick to your pan.

After about 10 minutes drain the water in the drainer and then flavor or garnish however you want. The full directions to THIS particular recipe are below and doesn’t require that you cook the orzo separately.

You can always stir in some olive oil to prevent it from sticking together if you’re going to leave it out for a while as the rest of your ingredients cook.

SIDE NOTE: When you’re cooking you’ll often run into conversion questions that you might not know off the top of your head. Especially when converting liquids. Here’s how to remember your kitchen conversions!


Chicken Meatballs with Peppers and Orzo

Made this last night and it was so good! Came together in 30 min and made for great leftovers the next day. Adding it to my rotation.

Chicken meatballs with peppers and orzo = the actual dinner BOMB, like, in a really good way.

This recipe just really gets me excited.

Not to be dramatic but in my experience there’s something magical about the combination of panko and Parmesan loaded quick chicken meatballs (remember these Baked Chicken Meatballs?), tangy tomato sauce with garlic and sautéed peppers, and a silky-creamy-delicious pile of hot orzo on the side. This is the kind of recipe that just calls you straight home to the dinner table, you know?

Basically this recipe has two prep steps.

Now cook them and combine them.

Add a can of tomato sauce and capers because YUM. So salty and briney.

And pile onto hot, creamy, cheesy orzo.

I made mine creamy with mascarpone cheese but honestly, you don’t need to be that extra about it. Just get something that’s going to creamify the orzo a bit and toss it together while the orzo is hot.

Mostly I’d like to go on record and say that this just tastes like heaven in a bowl.

The ideal bite involves a cut piece of golden brown chicken meatball, plus a good coating of tomato sauce, a few pieces of pepper and maybe even some bitey capers, plus a little scoop of creamy, cheesy orzo all up in there to balance it all out.

Yes to that, times 100 more bites.


Recipe Summary

  • cooking spray
  • 1 green bell pepper - halved, seeded, and stem removed
  • 1 red bell pepper - halved, seeded, and stem removed
  • 1 yellow bell pepper - halved, seeded, and stem removed
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 3 green onions, sliced
  • 4 cloves garlic, minced
  • 2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 cup orzo
  • 1 (16 ounce) can chicken broth
  • 3 tablespoons Parmesan cheese
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 2 portobello mushrooms, thinly sliced
  • 1 green onion, thinly sliced
  • salt and ground black pepper to taste

Preheat the oven to 375 degrees F (190 degrees C).

Spray inside of green, red, and yellow bell pepper halves with cooking spray place on a baking sheet.

Bake peppers in the preheated oven until slightly tender, about 10 minutes.

Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers sprinkle with Parmesan cheese.

Bake in the preheated oven until cheese is melted, about 7 minutes.

Heat 1 teaspoon oil and 1 teaspoon butter in skillet Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.


Ingredients

  • 4 oz. orzo
  • 2 Tbsp./1 oz. vegetable oil
  • 1 cup/4 oz. red pepper medium dice
  • 1 cup/4 oz. green pepper medium dice
  • 1 cup/4 oz. yellow onion medium dice
  • 24 each/8 oz. medium shrimp
  • 4 tsp. Cajun seasoning

Instructions

Recipe Notes

An exclusive PastaFits.org recipe.

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Orzo with Summer Vegetables

While pasta makes for great main courses, there are a ton of different and great soup, salad, and side dish applications. In this recipe video, I’m going to show you how to make an Orzo Pasta with Summer Vegetables that certainly could be a main, but that I generally use for either a hot side dish, or a cold pasta salad. Orzo is a small, rice shaped pasta, that is perfect for soups and pasta salads…and of course side dishes. The shape tends to make it very easy cook al dente, and the high amount of surface area allows it to pick up a lot of flavor from other ingredients. For this recipe, I use some diced zucchini, red bell pepper, and sundried tomato, for the vegetable components, and sauté those off with a bit of garlic and shallot. Finish it with some finely chopped basil or parsley, a squeeze of lemon juice, and you’ve got a very flavorful, light, and colorful orzo side dish, that works great with fish, chicken, or pork. Hope you enjoy it as much as I do.

Recipe Overview and Keys to Success

For the best Orzo with Summer Vegetables just make sure to focus on these few things:


How do you make this Instant Pot pasta and chicken recipe?

All the ingredients in this easy Instant Pot recipe!

Scroll down for the complete ingredient amounts and full instructions in the recipe card.

In the Instant Pot, sear the chicken thighs in a butter and olive oil mixture until they are golden-brown on both sides. It will help seal in juices and improve the flavour of the chicken.

Remove from the pot and set aside.

Sauté the onions and garlic and then stir in the orzo with lemon zest, lemon juice, black pepper, salt, and chicken broth before placing the chicken back in.

Seal the lid and cook at high pressure for 6 minutes. After it is ready, allow natural pressure release for at least 10 minutes before applying a quick release.

After it is cooked in the Instant Pot, remove the chicken thighs from the pot (and optionally broil for crispy skin).

Then, stir in fresh spinach and feta into the orzo. So creamy and flavourful! Plate and enjoy!


Are bell peppers healthy?

Bell peppers are loaded with vitamins, especially Vitamin C! In fact, one serving of this recipe provides 126% of daily Vitamin C. How’s that for healthy side dish? Bell peppers are:

  • A low calorie food. One serving of this recipe has only 40 calories!
  • Loaded with Vitamin C. A medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source)
  • A potential preventer of anemia. Some studies indicate peppers could prevent low iron (Source).