Author Notes: This was a good dish for lunch. Although the white sauce might be a bit heavy for some, the combination of that with the green peppers and veggies made it a light meal. —themessimake.com
Serves: 2-3
Ingredients
For White Sauce:
-
2
tablespoons unsalted butter (you can use salted butter and skip on garlic salt)
-
2
tablespoons all-purpose flour
-
1
cup room temperature milk
-
1/2
teaspoon garlic salt or to taste(you can use regular salt if you don’t have garlic salt)
Orzo
-
1
cup Orzo
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3
medium green bell peppers
-
1/2
red bell pepper – chopped
-
1/2
yellow onion – chopped
-
1/4
cup green peas
-
1/4
cup corn
-
1/4
cup bread crumbs
-
1/4
cup shredded white cheddar or gouda
-
salt, to taste
-
black pepper, to taste
-
crushed red pepper, to taste
Directions
For White Sauce:
- In a heavy bottom sauce pan, melt butter on medium heat.
- Add all-purpose flour and keep stirring with a whisk for about 2 minutes. You will start noticing a change in color of the flour.
- Add milk while whisking.
- Constantly whisk the mixture until it thickens a bit, then turn off the heat.
- Add garlic salt or regular salt, your favorite herbs and set aside.
Orzo
- Pre-heat the oven to 350º F.
- Cook orzo as directed on the package. Make sure they’re not overcooked.
- Cut the tops off the green peppers and take the seeds out.
- In a large pot bring water to boil and add salt.
- Carefully put the green peppers in boiling water.
- Blanch them for about 3-4 minutes, remove them from the pot and place them upside down (open side down) on a couple paper towels. Dry them off.
- In a mixing bowl, mix the cooked orzo, chopped red bell pepper, onions, green peas, corn and white sauce.
- Add salt, black pepper and crushed red pepper, to taste.
- Carefully spoon the orzo+veggie mixture to the blanched green bell peppers.
- In a small mixing bowl mix the shredded cheese and bread crumbs and then add a generous amount to each pepper.
- Bake for 15-20 minutes.
- Serve with hot sauce/Sriracha.