with Pesto-and-Spinach Orzo
Ingredients: Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Ground beef • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Yellow onion • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Ground Beef
250 g
Sweet Bell Pepper
2 unit(s)
Orzo
170 g
Basil Pesto
0.25 cup
Baby Spinach
56 g
Marinara Sauce
1 cup
Yellow Onion
1 unit(s)
Italian Seasoning
2.15 g
Mozzarella Cheese, shredded
0.75 cup
Salt*
0.125 tsp
Pepper*
0.125 tsp
Oil*
1 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop spinach.
- Lay each pepper on its side. Cut 1/4 inch off the top of pepper, keeping the stem intact. Set top aside. Remove the core and discard. Repeat with second pepper.
- Using a sharp paring knife, carefully cut a jack-o'-lantern face into the side of each pepper. Set aside.
- Meanwhile, to the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Strain orzo, then return to the pot, off heat. Add pesto and spinach and stir for about 1 min, until spinach has wilted.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add beef and onions. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat. Add half the Italian Seasoning (use all for 4 servings) and half the marinara sauce.
- Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Using a spoon, stuff peppers with beef mixture.
- Transfer stuffed pepper jack-o'-lanterns to 8x8-inch (9x13-inch) baking dish. (TIP: If your peppers are falling over, crumple foil around the peppers to help stabilize them.)
- Sprinkle the filling with cheese, then close with reserved pepper tops.
- Drizzle 1 tbsp (2 tbsp) oil over peppers, then season with salt and pepper.
- Roast for 10-12 min in the middle of the oven, until peppers are tender and cheese is melted.
- To a small microwave-safe bowl, add remaining marinara sauce. Microwave for 1 min.
- Divide orzo between plates. Top with warmed marinara sauce, then divide stuffed pepper jack-o'-lanterns between plates.
950
kcal
Calories
42
g
Fat
15
g
Saturated Fat
91
g
Carbohydrate
17
g
Sugar
10
g
Dietary Fiber
52
g
Protein
105
mg
Cholesterol
1380
mg
Sodium
1.5
g
Trans Fat
1600
mg
Potassium
450
mg
Calcium
8
mg
Iron
