Roasted Peppers With Orzo & Portabello Fill Recipe

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Roasted Peppers With Orzo & Portabello Fill Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


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Roasted Peppers With Orzo & Portabello Fill

 

Ingredients

1 3 bell peppers



 

Preparation

1 c orzo
1/2 lb portobello mushrooms, washed
: and roughly
: chopped
2 TB extra virgin olive oil
1 c dry white wine
1 bn arugula -- stemmed and
: chopped
1/2 c Parmesan cheese -- grated
1 ts coarse salt
1 ts freshly ground black pepper

Cut the stem ends off the peppers, reserving tops. Peppers can also be
sliced in half lengthwise. Remove the seeds and membranes. Set aside
while making filling.

In a large stockpot, cook the orzo in boiling water for 15 to 20
minutes, until al dente. Drain.

In a large skillet, saute the mushrooms in the olive oil over
medium-high heat for five minutes. Add the wine and arugula and cook
for 1 minute. Remove the skillet from the heat and stir in the orzo
and Parmesan cheese. Season with salt and pepper. Fill the prepared
peppers with the orzo mixture.

Preheat the oven to 375No161#F. Arrange the peppers upright on baking
sheets. Replace the tops if desired and roast for 25 to 40 minutes,
depending on size.

Recipe By : Martha Stewart/Menus For Entertaining

From: Date:

 

 

Servings: 3

 

 

 

 


 

Roasted Peppers With Orzo & Portabello Fill Recipe brought to you by Recipes 4U