RICHMOND, Va (WTVR) – Time to get your fork ready. It’s nice to be able to fix a great tasting meal without having to spend hours in the kitchen. Our good friend and food connoisseur Shayne Rogers shares her ‘Shaynefully Delicious’ recipe for tasty stuffed peppers.
2 large red, yellow or orange bell peppers, cut in half top to bottom, de-seeded and blanched.
1/2 lb of orzo, prepared, but a bit undercooked
1 T butter
2 ears of corn, husked removed and kernels scraped from cobs
2 small zucchini, diced
2 cubanelle peppers, diced
1 med onion diced
1-2 cups tomato sauce
½ c parmesan cheese
salt & pepper
more cheese for garnish
Pre-heat the oven to 350 degrees. Melt butter in a sauté pan and add corn, zucchini, cubanelle peppers and onion. Saute for about 5 minutes, adding salt and pepper to the vegetables. Stir in the orzo, then the tomato sauce, parmesan cheese and basil. Scoop this mixture into the pepper halves and place the filled peppers in to a baking dish. Add 3T of water to the baking dish and cover with foil. Bake for about 30 minutes covered, then remove the foil, add a bit more cheese and let the peppers brown on top.