| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sausage, Peppers, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Orzo pasta |
| 1 |
|
Olive oil for sauteing |
| 1 |
|
Medium onion, diced |
| 1 |
lb |
Chorizo sausage, loose |
| 1 |
pk |
(10-oz) frozen peas, thawed |
| 1 |
|
8-oz. bottle taco sauce |
| 6 |
|
Red bell peppers |
INSTRUCTIONS
Cook the pasta al dente: drain and set aside. Heat oil in a pan and lightly
brown and crumble the chorizo with the diced onion. In a large bowl combine
the orzo, chorizo, peas, and 1/2 cup of the taco sauce. Mix well. Slice the
tops off the red peppers, removing inner ribs and seeds. Fill them with the
mixture, and spread a dollop of taco sauce across the tops. Bake covered in
a 350 F oven for 30 minutes or until soft.
>From Michael Kankiewicz, Business and Government Documents, Lockwood
Memorial Library, SUNY at Buffalo. In "Reporter", 12/11/97.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 29, 98
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