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Preparation time
30 minutes
Total time:
1 hour
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Ingredients
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175 mL (¾ cup) orzo
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½ package (approx. 230 g) firm tofu, finely chopped
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1 container (300 g) 2% M.F. light ricotta cheese
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60 mL (¼ cup) Balance by Compliments Old Cheddar Cheese – light, grated
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125 mL (½ cup) frozen Compliments Chopped Spinach, thawed in microwave
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30 mL (2 tbsp.) Sensations by Compliments Pesto Rosso
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To taste, salt and pepper
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4 Crisp breads
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2.5 mL (½ tsp.) dried thyme
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2.5 mL (½ tsp.) dried parsley
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1 package 3 coloured sweet bell peppers
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Directions
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Preheat oven to 350°F (180°C)
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Boil water in a saucepan. Add orzo and cook 5 minutes or until al dente. Drain and rinse.
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Mix the orzo, tofu, ricotta, cheddar cheese, spinach, and pesto together in a bowl. Salt and pepper to taste.
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In another bowl, crush crisp breads into crumbs and add thyme and parsley.
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Stuff pepper halves with tofu mixture and garnish with bread crumbs.
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Bake for 20 minutes or until peppers are tender.
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Serve with a couscous and citrus salad.
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