Orzo for Pepper Lovers

Orzo for Pepper Lovers

We love to use fresh vegetables and are constantly trying new recipes. This one turned out great and makes a great lunch. It has lots of peppers but it doesn't burn your mouth. It takes a while to cut up all the vegetables, but it's worth the time and effort.

 

2 Tablespoons butter

2 Tablespoons olive oil (we use Tuscan Herb flavored olive oil)

½ large onion, chopped

2 fresh jalapeno peppers, diced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow or orange bell pepper, chopped

½ cup white wine (we use Chardonnay, but any white wine will do)

1 large tomato, chopped

1 small can of corn, drained

6 cloves garlic, minced

4 fresh mushrooms, sliced

1 small can sliced black olives

½ teaspoon salt

Dash black pepper to taste

¼ teaspoon garlic salt (optional) we like our garlic
Dash of Italian seasoning or a pinch of fresh rosemary to taste

Cook orzo according to package directions. Drain and set aside. To prevent orzo from getting sticky, drizzle a little olive oil and mix in.

Heat butter and olive oil in a large skillet over medium heat. Stir in onion, red, green, and yellow bell peppers. Pour in white wine and simmer for 5 minutes. Stir in tomato, corn, garlic, mushrooms and jalapeno, cook for 6 minutes or until slightly tender.

Mix orzo with vegetable mixture and serve.