09 09
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
35 minutes
4 LARGE BELL PEPPERS, HALVED LENGTHWISE THROUGH STEM, SEEDED
NONSTICK SPRAY
½ CUP ORZO PASTA
8 OZ LEAN GROUND BEEF
1 CUP CHOPPED ONION
2 TSP EACH FENNEL SEEDS AND OREGANO
1 CAN (14.5 OZ) DICED TOMATOES WITH GARLIC
½ CUP DICED PART-SKIM MOZZARELLA
GARNISH: CHOPPED BASIL (OPTIONAL)
Heat broiler. Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray.
Broil 12 minutes, turning once, until lightly charred and tender. Reduce oven temperature to 400°F.
Meanwhile, bring a medium pot of lightly salted water to a boil. Add orzo and cook as package directs; drain.
While pasta cooks, coat a large nonstick skillet with nonstick spray; heat over medium heat. Add beef, onion, fennel seeds and oregano. Cook 6 minutes, breaking up meat with a wooden spoon, until beef is browned and onions are tender. Remove from heat.
Add orzo, tomatoes with their juices, and mozzarella to skillet; toss to mix, then fill peppers. Bake 5 minutes or until cheese melts. Sprinkle with basil, if desired.
Mixed greens salad
CALORIES 328 TOTAL FAT 11G SATURATED FAT 5G CHOLESTEROL 46MG SODIUM 437MG
TOTAL CARBOHYDRATES 36G DIETARY FIBER 6G PROTEIN 22G
