The name "traffic light" peppers came about because the three colored peppers - green, yellow and red - are the same colors as that on a "traffic light". I sometimes see packages of one each of green, yellow and red peppers marketed as "traffic light" peppers in Singapore, but not so much here. You'd think that people will pack things together because people seem lazier here (as we can tell from the existence of peeled onions and potatoes - seriously!) but I guess nobody bothers about colors as much as I do.
I love the different colors of peppers, and for that reason, I don't cook the peppers very much, because the bright colors become dull very quickly - especially the green ones. Of course, peppers themselves are delicious raw too, so this orzo recipe could also be like a tossed salad of sorts, if you like your peppers raw...
Ingredients (5-6 servings)
- 1 lb uncooked orzo
- 1 red pepper, diced
- 1 green pepper, diced
- 1 yellow pepper
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 1/2 teaspoons dried parsley flakes
- salt and pepper to taste
- Cook the orzo according to the instructions on the box.
- When the orzo is cooked, drain and set aside.
- In a heated pan, add the olive oil and saute the minced garlic until fragrant.
- When the garlic is golden brown, add the diced peppers and fry them lightly.
- Add orzo to the pan when the peppers are done to your liking.
- Add dried parsley flakes and toss to mix everything evenly.
|I serve the orzo with Balsamic Orange glazed Haddock filets!|