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Feb. 12, 2013
If you've never roasted your own red bell peppers, it's a simple process and will save you from the sodium that's contained in most jarred varieties (about 250 milligrams in a ½ cup-serving). Simply poke the peppers with a knife once on each of the four sides. Place the peppers on a grill or under a broiler until the skin on one side is blackened. Rotate the pepper one-quarter turn, and grill or broil until the skin on that side is blackened. Continue until the skin on all sides is blackened, then transfer the pepper to a paper bag. Close the bag and let the pepper cool for 10 to 15 minutes. Remove the pepper. The skin should easily peel off. Remove the core and seeds, and you now have the freshest, leanest roasted peppers ever!
Cook the orzo according to package directions, omitting any butter or oil. When cooked, transfer it to a strainer and run it under cold water. Drain well.
In a medium mixing bowl, combine the orzo, salami, ham, spinach, tomatoes, bell pepper, zucchini, olives, and basil. Mix until well combined. Add the vinegar, cheese, garlic, and oil and mix. Season with black pepper and pepper flakes, if desired. Serve immediately or refrigerate for up to 3 days.
Per serving: 260 calories, 14 g protein, 38 g carbohydrates (4 g sugar), 6 g fat, 1 g saturated fat, 31 mg cholesterol, 6 g fiber, 407 mg sodium
Courtesy of The Biggest Loser Cookbook by Chef Devin Alexander and The Biggest Loser contestants. © 2011 by Universal Studios Licensing LLLP, The Biggest Loser™ and NBC Studios, Inc, and Reveille LLC