Stuffed Peppers


1/2 cup grated Parmesan cheese

1 tomato, peeled and diced

1 teaspoon basil, dried or 1 Tablespoon fresh

4 Tablespoons pine nuts, toasted

2 eggs, beaten with 1 Tablespoon GOLDEN BLOSSOM HONEY

salt and pepper to taste

4 large green bell peppers

2 Tablespoons olive oil

2 garlic cloves, peeled and flattened

1/2 cup onion, chopped

1/4 pound smoked ham, coarsely chopped (optional)

1 cup orzo, cooked and rinsed with cool water

1 cup green peas, fresh or frozen

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 400°. Cut tops off peppers. Remove seeds and membrane. Brush outsides of peppers with 1 Tablespoon olive oil. Place peppers on their sides in a baking dish, with garlic. Cook, about 20 minutes, until browned but still firm. Remove from oven. Sprinkle insides of peppers with salt and pepper. Reduce oven temperature to 350°. In a large skillet, heat remaining 1 Tablespoon of olive oil. Sauté onion until soft. Add ham and cook 3 minutes. Remove from heat. Add the cooked orzo, peas, cheese, tomato, basil and toasted pine nuts. Stir in egg mixture. Spoon orzo mixture into the peppers. Place in the baking dish. Sprinkle the tops with additional Parmesan cheese. Bake 30 minutes. Serves 4.