Pinterest. It's what's for dinner.

Have you heard of Pinterest? It is a wonderful online "pinboard" where you can pin anything from books read, and vacations you want to take to wedding ideas and you guessed it, ideas for dinner.

I am always on the look out for new recipes. A study recently showed that the average mother relies on just nine different meals to feed her family. I am all for keeping things simple, but sometimes you get bored of the same old thing and need something different to shake things up.

Enter pinterest! A cooking group that I am a part of on Facebook gave us the challenge to include a recipe for dinner this week that we found on pinterest.  I had already been doing this, but it was fun to see all the variety that is out there!

I recently made the Orzo Stuffed Peppers from Jessica at The Novice Chef. It was relatively inexpensive and fun to make. The kids and husband liked it too!

 Orzo Stuffed Peppers

Yield: 4 stuffed peppers

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 cups fresh spinach leaves, roughly chopped

1 (15 ounce can) can diced tomatoes

1 teaspoon dried oregano

Salt and pepper, to taste

1/2 cup shredded mozzarella cheese

1/3 cup freshly grated Parmesan cheese, plus more for sprinkling on top

4 cups vegetable broth

1 cup orzo 

4 large yellow/orange bell peppers (I used green to save a little money)

Directions:

Preheat oven to 400 degrees.

In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for two more minutes. Stir in the spinach. Cook until spinach is wilted. Remove from heat.

Pour the tomatoes into a large bowl and stir in the spinach mixture. Set aside.

Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Add the orzo and cook for five minutes. The orzo should be only partially cooked because it will finish cooking in the oven. Strain the orzo pasta, making sure you save 1 cup of the vegetable broth.

Stir the orzo into the tomato spinach mixture. Stir in the cheese, oregano and season with salt and pepper.

Pour the vegetable broth into a medium sized baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base so the peppers will stand up in the baking dish.

Place the peppers in the baking dish and spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 40 minutes. Remove the foil, sprinkle the top of each pepper with additional Parmesan cheese and continue baking until the cheese is golden, about 5 minutes.

Remove from the oven and let peppers sit for five minutes. Serve warm.



Next time you are in a rut with dinner, try something from Pinterest!

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