Orzotto-Stuffed Bell Pepper
with basil crème, courgette & tomato salad
Did you know that courgette is a very low-calorie vegetable? It contains only 14 calories per 100 grams. Perfect for this calorie-conscious recipe!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Garlic
½ piece
Red onion
½ piece
Courgette
1 piece
Bell pepper
75 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
½ sachet(s)
Italian seasoning
½ piece
Tomato
25 g
Grated Gouda
(Contains Milk)
10 milliliters
Basil crème
25 g
Herbed cream cheese
(Contains Milk)
20 g
Arugula & lamb's lettuce
Not included in your delivery
150 milliliters
Low sodium vegetable stock
½ teaspoon
White balsamic vinegar
¼ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Chop the onion and crush or mince the garlic. Dice the courgette.
Halve and deseed the bell pepper. Transfer face up to a parchment-lined baking sheet and roast for 10 - 15 minutes.
Meanwhile, heat the olive oil in a deep frying pan over low heat. Fry the onion, garlic and courgette for 2 - 4 minutes, then add the orzo and the Italian herbs. Mix well and fry for 1 minute over medium-high heat, then pour in the stock and cover with the lid. Cook for 10 - 12 minutes over low heat until done, stirring regularly. Add a splash of water as necessary if the orzo seems too dry.
Dice the tomato. In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar. Season to taste with salt and pepper, then add the tomato and the lettuce. Toss well to combine with the dressing.
Stir the cream cheese into the orzotto and season to taste with salt and pepper. Transfer the orzo to the bell pepper and top with the cheese, then bake in the oven for 3 - 5 minutes.
Drizzle the stuffed bell pepper with the basil crème and serve the salad alongside.