Wednesday, May 12, 2010

DINNER IN A DASH-PEPPERS STUFFED WITH SPRING PEAS, ORZO & FONTINA CHEESE

Sometimes the best recipes are grow organically (no pun intended), from a fresh vegetable or perhaps a delicious wedge of cheese that looks particularly good in the market that day.  I came across a beautiful bunch of spring peas at the green market yesterday and decided to make a spring risotto when I got home.  Unfortunately, when I began to shell the peas, I found my large bag of pods produced a scant cup of peas, not enough for the risotto.

Plan B led me into the fridge where I came across some red peppers and a thick slab of country ham that I had bought the day before; hence the stuffed peppers.  I added a cup of creamy fontina cheese to some cooked orzo along with the vegetables and a quick and easy dinner came to life with relative ease.  Serve with a salad and some crusty French bread for a delicious spring dinner!


This recipe is easily adaptable-experiment with your favorite vegetable and cheese combination!
Peppers Stuffed With Spring Peas, Orzo and Country Ham
1/2 pound cooked orzo, al dente
2 thick slices (about 1/2 cup) country ham, cubed
1 cup chicken stock
1 medium onion diced
1 cup fresh peas (can use frozen)
6 red peppers, top cut off and insides cleaned
2 tomatoes, cubed
1 cup Fontina cheese, shredded
1 clove of garlic, minced
salt and pepper
olive oil

Preheat oven to 350 degrees.
Place peppers top down, in a baking dish with a half and inch of water.  Cover with foil and place in oven for ten minutes.
In a saute pan, saute onions and garlic in one tablespoon of olive oil for 2-3 minutes over medium heat until translucent. Add tomatoes and cook for an additional 2-3 minutes.  Combine cooked orzo, tomato mixture, peas, ham and chicken stock.  Add 3/4 cup of shredded Fontina and combine. Salt and pepper to taste. Take warm peppers and stuff with mixture.  Top with remaining Fontina cheese and place back in pan with half an inch of water on the bottom of the pan. Cover with foil.  Place in oven and cook for 25-30 minutes until hot and bubbly.

3 comments:

Mary Ann said...

ooh sumptuous dish! on my way out for late lunch, now my appetite is just getting out of control. i would love to try this recipe, i love stuffed bell peppers...thanks for sharing, barbara. have a great evening! verbena cottage

Real Estate Resuscitation said...

Oh yum! I'm cooking that soon.

Sharon

lindaraxa said...

This looks really good, bet shrimp would be a great substitute for the ham. Thanks for stopping by...