Creamy Cheesy Orzo-Stuffed Peppers
with Sneaky Squash
Cooking time
30 minutes
Servings
4
Calories
600 /serving
Get everyone good and stuffed. Green peppers roast to tender, ready to be filled to the brim with rice-like pasta. Swirled with cream and basil pesto, diced butternut squash melts right into the mix (hidden veggie motherlode!) while mozzarella bubbles in anticipation.
We will send you:
- 200g Diced butternut squash
- 90ml Basil pesto
- 4 Green peppers
- 280g Orzo
- 120g Grated mozzarella
- 120ml Heavy cream
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Milk • Wheat
You will need:
Aluminum foil
Large pot
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
2 tbsp Butter
Total Fat
27 g
Saturated Fat
15 g
Sodium
640 mg
Total Carb
75 g
Sugars
12 g
Protein
21 g
Fibre
6 g
Preparation
Roast the green peppers
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Halve and core the green peppers lengthwise.
- On a foil-lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Arrange, cut-sides down, and roast, flipping halfway, 16 to 18 min., until softened and browned.
Boil the squash & orzo
- Meanwhile, add the squash to the pot of boiling water and boil, 3 to 4 min., until partially cooked.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Transfer to a bowl and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Make the filling
- In the same pot, heat 2 tbsp butter on medium-high.
- Add the cream, pesto, squash, orzo, remaining spices and S&P.
- Cook, stirring occasionally, 1 to 2 min., until combined.
Stuff & broil the green peppers
- When the sweet peppers have softened, stuff with the filling.
- Top with the cheese.
- Switch the oven to broil, 2 to 3 min., until the cheese is golden brown.
Plate your dish
- Divide the stuffed peppers between your plates.
- Serve any remaining filling on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
