I can’t remember her name. She made delicious looking stuffed peppers with tomatoes, orzo, shredded zucchini, olive oil and grated cheese. Filled the peppers and added chicken broth to the baking pan. I can’t remember the whole recipe, but wonder if anyone happened to see it. I’d like to try it. I think a few other ingredients were also added. Anyone know the recipe? I watched it in Suffolk County, Long Island, New York.
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Toni B - said
December 7 2010 @ 18:09
Giada DeLaurentic, Everyday Italian. Go to foodnetwork.com. They will have the recipe there for what she made and many others. I have made many of her dishes and they are great.
Here is the recipe…..
Orzo Stuffed Peppers Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Greek Fusion
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)
Preheat the oven to 400 degrees F.
Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
Good Luck…..
Renee J - said
December 7 2010 @ 18:09
I’m sure that’s Giada De Luarentis.. you can find her or if that’s not her… someone else at foodnetwork.com
Ben-E-Hana - said
December 7 2010 @ 18:09
If it’s the Food Network, you may be referring to the show Everyday Italian, hosted by Giada de Laurentiis. You can find the show’s recipes on their website.
babyj - said
December 7 2010 @ 18:09
was she really pretty? lol then it could be Giada. try looking up chefs on the food network. im not from the states so idunno whos on what channels.
Ande-Lin F - said
December 7 2010 @ 18:09
Giada DeLaurentis??
bikergal34 - said
December 7 2010 @ 18:09
I live in suffolk county, LI, as well, The Name of the chef is Giada Delaurentiis…Everyday Italian..I didn’t see it today….but go to foodnetwork.com…scroll down to where they say, "find a show"…scroll to Everyday Italian…you can find the recipe there.
Casey C - said
December 7 2010 @ 18:09
Orzo Stuffed Peppers Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Greek Fusion
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)
Preheat the oven to 400 degrees F.
Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
iluvhollister1 - said
December 7 2010 @ 18:09
Giada De Laurentis!!! Im sure you were watching everyday italian!! : )
Matthew M - said
December 7 2010 @ 18:09
Everyday Italian hosted by Giada De Luarentis
That’s probably what it was.
Zombiebunnie - said
December 7 2010 @ 18:09
Either Giada or Rachel Ray> Goto www.foodnetwork.com