A quick and delicious way to eat the rainbow, these sweet peppers are filled with an easy combination of cooked orzo and a Roasted Garlic Cashew Cream and topped with a few chives. Bake, sprinkle with some Cashew Crumbles and enjoy!
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 2 cups cooked orzo pasta rinsed
- 1/2 cup Roasted Cashew Cream or Caesary Salad Dressing!
- 6-8 sweet coloured peppers
- salt and pepper to taste
- chopped chives
Ingredients
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Rate this recipe!
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Instructions
- Cook your orzo according to to directions. Rinse and set aside.
- Heat the oven to 350 degrees F.
- Stir the Roasted Cashew Cream into the cooled orzo. Add more if you want it creamier. I have also made this using the Caesary Salad Dressing and it was great!
- Clean the peppers by cutting off the tops and cleaning out the seeds.
- Fill the pepper shells with the mixture, adding salt and pepper to taste. Sprinkle with some fresh chives.
- Place on a cooking tray and bake until peppers have softened and filling is hot.
- Serve sprinkled with some Cashew Crumbles, if desired. Enjoy!
Recipe Notes
We grew Mad Hatter Peppers this year and they were deliciously different and adorable!
