I saw a recipe for Zucchini Lasagne. The lasagne noodles were replaced with zucchini slices.
I decided to give it a try – or at least give something similar a try. I bought a 500gr (16oz) package of ground beef and divided it into 2 smaller packages and popped them in the freezer.
The usual package of ground beef here is 350 – 400gr (12 – 14oz).
I also bought a container of ricotta.
I was all set – except for the zucchini / summer squash.
My summer squash plants, all 4 of them, promptly went on strike.
The squash were determined.
The ricotta was not getting any younger.
I bought peppers (I refuse to pay money for a summer squash!)
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Peppers Stuffed with Beef, Ricotta, & Orzo
The stuffing filled 2 1/2 peppers perfectly. I had used the other 1/2 pepper the day before.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: One Dish Dinners
- 8oz (240gr) ground beef
- 1 medium onion, chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp dried oregano
- 1/2 cup (3.5oz, 100gr) orzo
- 1 cup (8oz, 250ml) tomato sauce
- 1/4 cup Greek olives (about 10)
- 2 – 3 nicely shaped bell peppers
- 1/2 cup (4oz, 120gr) ricotta cheese
- Put medium pot of water on high heat for the pasta.
- When boiling cook pasta according to package directions.
- When done remove from heat and drain
- Put a large pot of water for the peppers on high heat and bring to a boil.
- Cut peppers in half the long way and clean. (try to find flat sides before cutting)
- When water is boiling drop peppers in and simmer for 5 minutes.
- Remove and put into a baking dish.
- Heat oil in a skillet over medium-high heat.
- Add onion, celery, and sauté until tender, about 5 minutes.
- Add garlic, paprika, cumin, chili powder and sauté briefly.
- Add beef and sauté until cooked through breaking it up as it cooks.
- Add tomato sauce and herbs to skillet. Stir well
- Add pasta, ricotta, and stir well to combine.
- When ready spoon mixture into the peppers.
- Cover with foil or a lid and bake for 20 minutes at 400F (200C).
- Remove from oven and serve.
Use any color pepper you like. If they are large, the filling should fill 2 peppers (4 halves)
- Serving Size: 1/2 recipe
- Calories: 622
- Sugar: 15.5 g
- Sodium: 311.9 mg
- Fat: 22.2 g
- Saturated Fat: 8.1 g
- Trans Fat: 0.1 g
- Carbohydrates: 63.4 g
- Fiber: 9.6 g
- Protein: 42.3 g
- Cholesterol: 98.4 mg
Keywords: stuffed peppers, stuffed vegetables, peppers
The summer squash plants are now on the compost pile.
Most of the winter squash plants are on the burn pile – powdery mildew doesn’t belong in the compost. I still have 1 acorn squash that has decided to produce another lot of squash and 1 butternut that has a few late-comers ripening.
The tomatoes are in the trailer waiting to go to the….. I just realized that I don’t know what to call it in American English.
In British English (and Irish English) it’s ‘the tip’.
In French it’s the déchetterie.
My parents called it ‘the dump’.
Oh well…. you get the idea.
The tomato plants were succumbing to late blight and I decided not to nurse them along for another week.
I picked the best of the green tomatoes first.
We now have a good supply of Green Tomato Relish in the freezer.
And so ends another gardening summer….. Almost. There’s still the clean-up to do.