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1
In a heavy bottom sauce pan, melt butter on medium heat.
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2
Add all-purpose flour and keep stirring with a whisk for about 2 minutes. You will start noticing a change in color of the flour.
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3
Add milk while whisking.
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4
Constantly whisk the mixture until it thickens a bit, then turn off the heat.
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5
Add garlic salt or regular salt, your favorite herbs and set aside.
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6
Pre-heat the oven to 350u00b0 F.
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7
Cook orzo as directed on the package. Make sure they're not overcooked.
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8
Cut the tops off the green peppers and take the seeds out.
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9
In a large pot bring water to boil and add salt.
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10
Carefully put the green peppers in boiling water.
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11
Blanch them for about 3-4 minutes, remove them from the pot and place them upside down (open side down) on a couple paper towels. Dry them off.
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12
In a mixing bowl, mix the cooked orzo, chopped red bell pepper, onions, green peas, corn and white sauce.
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13
Add salt, black pepper and crushed red pepper, to taste.
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14
Carefully spoon the orzo+veggie mixture to the blanched green bell peppers.
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15
In a small mixing bowl mix the shredded cheese and bread crumbs and then add a generous amount to each pepper.
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16
Bake for 15-20 minutes.
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17
Serve with hot sauce/Sriracha.
