| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Italian | Meat | 4 | Servings |
INGREDIENTS
| 4 | lg | Green peppers |
| 2/3 | c | Italian parsley; tightly packed |
| 1/4 | c | Pamesan cheese; grated |
| 2 | tb | Chopped walnuts |
| 5 1/2 | ts | Dried basil |
| 1/2 | ts | Salt |
| 1 | Clove garlic; minced | |
| 1/4 | c | Olive oil |
| 1 | lb | Ground beef |
| 1 1/2 | c | Orzo; cooked in |
| 3 | c | Water |
| 1 | md | Tomato; seeded and chopped |
| 2 | tb | Parmesan cheese |
INSTRUCTIONS
From: [email protected] Date: Sat, 6 Apr 1996 15:48:46 -0500 Cut top off green peppers. Remove seeds and membranes. Blanch for 3 minutes in boiling salted water. Drain, inverted on paper towels. Pesto: Combine parsley, 1/4 cup Parmesan cheese, walnuts, basil, salt and garlic in food processor or blender until blended. With motor running, slowly pour in olive oil. Process until blended. Reserve. Cook ground beef in large frypan unitl not pink. Pour off fat. Stir in pesto, orzo and tomato. Spoon equally into pepper shells. Bake at 350 F. for 20 minutes. Sprinkle with 2 Tbsps. more grated Parmesan cheese. NOTES : In place of all Pesto ingredients, you can use prepared pesto. [email protected] MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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