A little twist on a classic dish, stuffed peppers with a rice or grain. This recipe attempts to highlight the wonderful color, flavor and aroma of saffron, paired with the rice shaped pasta - orzo. This version is vegetarian, but it could pair well with with a nice lamb or chicken entree. Minced meat, sausage could also be added to the orzo. Technique wise, this borrows from risotto methods, where arborio rice could be substituted.
Ingredients
1 cup Orzo - long grain
3 cups Vegetable Broth or Chicken Broth
1 Tbsp Butter (optional)
2 pinches Saffron (high quality)
1 Shallots - diced
1/4 Onion - diced
Salt
3 Medium sized Red Bell Peppers
Steps
Peppers
Prepare the red bell peppers by slicing off the caps, and then hollowing out the inside (placenta and seeds) with a small spoon. Do not discard the caps. Take care not to puncture the pepper. Set aside.
Orzo
In a saucepan, set to medium heat, add shallots, onions, salt and 2 Tbsp of olive oil, and stir for about 3 minutes.
Once the onions and shallots start to turn clear, add the saffron and stir for 30 seconds.
Add the orzo (1 cup) to the saucepan, and stir for about 1 minute.
Add the broth/liquid (3 cups) - keep the pan to medium heat.
Allow the liquid to reduce down, keeping an eye on the orzo.
If the orzo is still uncooked, add more liquid.
Once the orzo is cooked, allow the liquid to be fully absorbed, then add 1 Tbsp of butter.
Stir for a minute, but make sure not to allow the orzo to burn. Remove from heat. Allow to cool for 5-10 minutes.
Bake
Set the oven to 375 degrees.
On a cutting board, with a spoon, stuff the peppers to the top with the orzo.
Add peppers to a baking dish, if possible place caps at the opening.
Brush or drizzle the peppers with olive oil, place in oven.
Remove once the peppers have softened, and have started browning.
Allow to cool, serve.
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