MY CHARRED POBLANO PEPPERS STUFFED with CAULI-CARROT-BROCCOLI RICE and small COUNTRY STYLE RIB CHUNKS over MY ORZOTTO!

I can definitely say that this dish is super healthy. 90% of the ingredients are vegetables, leaving such a small percentage to a small amount of country style ribs and orzo. Don’t be discouraged by the steps to make it, it is 200% worth it.
 
Category:  Entrée  
Approx. Prep and Cook Time:    45 Minutes
Approximate Cost:    $9.90 or $4.95 per serving
Difficulty Level:  Intermediate
Allergens, Other:  THIS IS NOT Gluten Free because of the Orzo.
Servings: 2+
 
This is a 3-PART RECIPE: The rice/pork stuffed peppers, the orzotto and Broccoli.
 
PART 1: Broccoli-Cauliflower-Carrot Rice in your Food processor
1 c. broccoli florets (large) ($1.10)
2 c. cauliflower, cut in florets ($1.50)
2 carrots, peeled and cut small to help the food processor (.50)
Process these 3 veggies in your food processor until the pieces look the size of beans or garbanzo. Set aside.
 
Ingredients to make Broccoli-Cauliflower-Carrot Rice with Ribs (ingredients above ↑)
4 thick country style pork ribs, (fat removed, sliced lengthwise, cut in 1” pieces seasoned)
2 c. cauliflower-broccoli-carrot rice (directions listed under Part 1. ($1.55)
1 tsp. Angie’s Basting Oil (See my link below) (.30)
1 Angie’s dried seasoning (See my link below) (.20)
5 cloves of chopped garlic (.25)
2 celery stalks, chopped (.40)
1 tsp. curry powder (.20)
1 tbsp. dry onions (.20)
1 tsp. water or broth (0)
 
Directions to Cook the Poblanos stuffed with Broccoli-Cauliflower-Carrot Rice, Ribs
In a cooking pan with basting oil, sauté the country style ribs chunks until golden.
Add the chopped celery, garlic, dried onion, dried seasoning, broccoli-cauliflower, curry powder and water, stir well.
Cover the pan and cook in low for about 4-5 minutes until tender, not mushy.
Char, peel, cut in half, seeded and pat dry the Poblano peppers, to get them ready to stuff.
Fill them with the Broccoli-Cauliflower-Carrot Rice, Ribs mix.
 
PART 2: Ingredients and Directions to make My Orzotto
1 c. orzo (.50)
2 c. chicken or beef broth (.80)
1 tbsp. of basting olive oil (.40)
1 tsp. of my dry seasoning or the one of your choice, (.20)
 
Add 2 cups or broth to a saucepan, bring to a boil.
Add 1 tbsp. of basting olive oil, 1 tsp. of my dry seasoning or the one of your choice, 1 c. orzo and bring to a second boil, reduce to low, cover and cook for about 15 to 20 minutes until the grain is tender.
 
PART 3: The Pan Roasted Broccoli
2 c. cauliflower, cut in florets ($1.50)
1 tsp. Angie’s Basting Oil (See my link below) (.30)
 
Rinse, pat dry and cut the broccoli into florets.
In a skillet with 1 tbsp. of basting oil, pan roast them until golden brown.
Add ½ tsp. of my dry seasoning to taste.
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil