Bell peppers make a wonderful vessel for many combinations of ingredients. The most common version of stuffed peppers is made with rice, so I thought why not a lasagna version made with orzo pasta? I love the taste and texture of orzo and it is a perfect substitute for rice. Served with a fresh salad on the side, this makes a terrific meal!
The remarkable peppers I receive in my Talley Farms CSA box are the largest and best tasting green bell peppers I’ve ever had. To make them more portion friendly, I decided to create an open face pepper half as the base for my stuffed peppers. It creates a perfect sized portion for a meal and also leaves a nice open surface to melt my gooey goodness on top!
You can alter the recipe by using beef or turkey in your marinara sauce. You could also keep it vegetarian by eliminating the meat altogether and adding spinach to your ricotta mixture. When using the spinach variation, I would grate a touch of fresh nutmeg into the mixture. It’s a nice flavor enhancement.
In testing out the recipe, I made an extra batch so I had several leftover stuffed peppers. To reheat them, I put them on a piece of foil and placed them on my gas grill outside. What turned out, were lightly charred and deliciously smokey peppers that were quite scrumptious. Note to self; bake them over indirect heat on the grill next time!
Open Face Lasagna Stuffed Peppers
Serves 4
- 2 large bell peppers
- 1/2 lb. ground sirloin, can use ground turkey
- 1 cup marinara sauce, homemade or canned
- 1/2 chopped onion
- 1/3 cup orzo
- 1/2 cup ricotta cheese
- 1 egg white
- 1/2 teaspoon dried oregano, or 1 teaspoon fresh
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded mozzarella cheese
- basil leaves, julienne for garnish
- Turn on the broiler. On a baking sheet, broil the peppers, turning occasionally, until just starting to blister and soften, about 1 minute per side. Watch them closely as broiler temps vary. Let them cool slightly. Cut the peppers in half up to the stem end. Break off one half just under the stem. Use a paring knife to cut the core completely off the other half under the stem. Trim the veins inside the peppers and clean out any seeds. Lay them on a foil or parchment covered baking sheet, cut side up and set aside. Lower the oven temperature to 375°.
- Cook the orzo per the package instructions, drain and set aside. In a small bowl, stir together the ricotta, egg white, oregano, salt and pepper.
- In a sauté pan, heat the olive oil over medium-high heat. Sauté the onions for about 3 minutes until almost translucent. Add the sirloin and cook stirring occasionally until no longer pink. Pour in the marinara sauce and stir to mix.
- Layer the peppers with marinara mixture, orzo, ricotta and then more marinara. Top with mozzarella cheese.
- Bake the peppers until the cheese is melted and the filling is hot, 20-25 minutes. Serve warm topped with basil, if desired.
- If you don’t serve them right away, reheating your stuffed peppers on a piece of foil on an outdoor grill adds a nice smokey flavor!
(click here) for printable recipe