Dinner for 6

Orzo Stuffed Peppers

Name: Orzo Stuffed Peppers
Total time: 75 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 can (28 oz) italian tomatoes; 2 zucchini; 1/2 cup fresh mint leaves; 1/2 cup pecorino romano cheese (optional); 1/4 cup olive oil; 3 cloves garlic; 1 tsp salt; 1 tsp fresh ground black pepper; 4 cups chicken broth; 1 1/2 cups orzo pasta; 6 sweet bell peppers

$10.82for 475 minServes 6

Sweet peppers fill with tomato, zucchini, mint, and orzo, then bake until tender with a savory cheese topping.

Orzo Stuffed Peppers with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Fresh tomatoes, 1.75 lb$1.99/lb typical	1.75 lb	$3.48Typical price
	Zucchini and summer squash, 1 lb$1.79/lb typical	1 lb	$1.79Typical price
	Mint, 0.5$1.99 each typical	0.5	$0.99Typical price
	Blue cheese, 1 oz$0.80/oz typical	1 oz	$0.80Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Broth, 33 oz$0.07/oz typical	33 oz	$2.32Typical price
	Pasta, 5.25 oz$0.10/oz typical	5.25 oz	$0.53Typical price
	Bell peppers, 2.25 lb$2.49/lb typical	2.25 lb	$5.60Typical price
Total for the servings shown		$16.23

Swaps

Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blends

Not included in the cost.

75 minstart to table
Mediumdifficulty
6servings as written
$$typical cost tier

Mediterranean Budget Family Dinners

Typical price

$2.70 per serving$10.82 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 can (28 oz) italian tomatoes
2 zucchini
1/2 cup fresh mint leaves
1/2 cup pecorino romano cheese (optional)
1/4 cup olive oil
3 cloves garlic
1 tsp salt
1 tsp fresh ground black pepper
4 cups chicken broth
1 1/2 cups orzo pasta
6 sweet bell peppers

Steps

Heat the oven to 375 F.
Halve the peppers lengthwise and remove the seeds.
Heat the olive oil in a large skillet, then cook the garlic and zucchini for 4 minutes.
Add the tomatoes, broth, orzo, salt, and pepper, then simmer for 12 to 15 minutes until the orzo is nearly tender.
Stir in the mint and fill the pepper halves with the orzo mixture.
Place the peppers in a 9-by-13-inch baking dish, top with pecorino if using, and bake for 35 minutes.
Rest the stuffed peppers for 5 minutes before serving.