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| 4 gross | green peppers |
| 2/3 Tasse | Italian parsley; tightly packed |
| 1/4 Tasse | Pamesan cheese; grated |
| 2 Esslöffel | walnuts chopped |
| 5 1/2 Teelöffel | basilicum dried |
| 1/2 Teelöffel | salt |
| 1 | cloves garlic minced |
| 1/4 Tasse | olive oil |
| 1 x ca. 450 g | ground beef |
| 1 1/2 Tasse | Orzo; cooked in |
| 3 Tasse | water |
| 1 mittel | Tomato seeded, chopped |
| 2 Esslöffel | parmesan |
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Cut top off green peppers. Remove seeds and membranes. Blanch for 3 minutes in boiling salted water. Drain, inverted on paper towels. Pesto: Combine parsley, 1/4 cup Parmesan cheese, walnuts, basil, salt and garlic in food processor or blender until blended. With motor running, slowly pour in olive oil. Process until blended. Reserve. Cook ground beef in large frypan unitl not pink. Pour off fat. Stir in pesto, orzo and tomato. Spoon equally into pepper shells. Bake at 350 F. for 20 minutes. Sprinkle with 2 Tbsps. More grated Parmesan cheese.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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