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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400 degrees F. | 2. Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine. | 3. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish. | 4. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. | 5. Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian tomato	1	can		-	-	-	-
zucchini	2		grated	66.64	12.1912	4.7432	1.2544
mint leaf	1/2	cup	chopped	-	-	-	-
pecorino romano cheese	1/2	cup	grated	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
orzo pasta	1 1/2	1/2		-	-	-	-
yellow bell pepper	6			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.