| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 2 | t | Salt |
| 1/2 | c | Roasted Red Peppers, diced |
| 1/3 | c | Green Chili Peppers, diced |
| 1 | c | Sour cream |
| 2 | T | Butter, cut into sm. bits |
| 1 | c | Orzo |
| 1 | c | Monterey Jack Cheese, diced |
| 1/2 | c | Parmesan Cheese, grated |
INSTRUCTIONS
Add 2 teaspoons salt into boiling water, add orzo; boil 10 to 12 minutes until tender; drain. Put orzo into lightly buttered dish with peppers, chilies and Monterey Jack. Spread sour cream evenly over top, sprinkle with Parmesan cheese, dot with butter. Bake at 450 degrees for 15 minutes, top shelf of oven until golden puffy. Cool slightly. Cookbook '87 Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 432
Calories From Fat: 213
Total Fat: 24.2g
Cholesterol: 66mg
Sodium: 1600.5mg
Potassium: 223.1mg
Carbohydrates: 35.1g
Fiber: 1.5g
Sugar: 1.9g
Protein: 18.5g