Orzo and Elk Stuffed Peppers

Orzo and Elk Stuffed Peppers

With the warming of the weather, bell peppers become most abundant and flavorful. They are full of vitamin C, vitamin E, antioxidants, and also offer anti-inflammatory health benefits. Elk is lower than beef in both total and saturated fat, while containing more protein than most other meats, and also being a great source of iron and vitamin B-12. Orzo is a type of pasta that looks like fat grains of rice and is used in many summer pasta dishes due to its lighter nature. This delicious recipe leaves you satisfied without feeling weighed down like traditional beef and rice stuffed peppers.

Servings: 2 as main dish, 4 as side dish
  • 2 red bell peppers, halved lengthwise, seeds and ribs removed
  • 3 tablespoons EVOO
  • 1/2 cup uncooked orzo pasta
  •  1/2 small yellow onion, diced
  • 1 clove garlic, pressed
  • 1/2 pound ground elk
  • 1/2 cup baby bella mushrooms, chopped
  • 1 cup curly leafed kale, destemmed and chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried ground thyme
  • 1-3 squirts preferred Beverage Booster
  • Salt to taste
  1. Preheat oven to 400ºF and line a baking sheet with parchment paper. Begin bringing a pot of salted water to a boil.
  2. Place peppers cut side up on baking sheet and drizzle with EVOO and salt. Roast in oven for 20 minutes, or until they become soft and golden around the edges.
  3. While peppers are roasting, cook orzo pasta for 8-10 minutes, or until al dente. In a skillet over medium-high heat put oil, onion, and garlic, saute for 3 minutes or until onions begin to soften. Add elk, mushrooms, rosemary, basil, thyme, and Beverage Booster and cook until meat is mostly cooked (a faint pink); about 5 minutes. Add kale and cook for an additional 1 to 2 minutes, or until meat is no longer pink. Combine with drained orzo pasta.  Salt to taste.
  4. Spoon filling into red pepper halves and serve immediately. You can eat them with a fork and knife, or pick them up!

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