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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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Orzo Stuffed Peppers

Ingredients:
  • 1 28 oz can Italian tomatoes

  • 2 zucchini

  • 1/2+ cup chopped fresh mint leaves

  • 1/2 cup grated Pecorino Romano, plus more for sprinkling

  • 1/4 cup olive oil

  • 3 cloves garlic, minced

  • 1 tsp salt

  • 1 tsp ground black pepper

  • 4 cups chicken broth

  • 1 1/2 cups orzo (rice-shaped pasta)

  • 6 sweet bell peppers, red or yellow

Directions:

Preheat oven to 400 degrees.
Pour tomatoes in to a large bowl and break apart using kitchen shears (not necessary if you buy crushed). Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in medium saucepan. Add orzo and cook for 5minutes. Taste. Should be soft, but not quite done. Place colander over a bowl (save broth) and drain orzo. Transfer the orzo to the mix and combine.
Slice the tops off the peppers and remove the seeds. Cut a very thin slice off the bases to help peppers stand up.
Place peppers in baking dish (helps to have it small enough that they touch each other) and pour warm broth in the pan, surrounding the peppers. Fill the peppers with the mixture all the way to the top. Cover with foil and bake for 40 minutes. Remove the foil and sprinkle each pepper generously with cheese and drizzle a little olive oil on top. Bake another 10-15 minutes until cheese is golden. Remove carefully.

From the Kitchen of: Cindy Drager (Sharon Tudor Isler's daughter)
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