Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Orzo Stuffed Bell Peppers

on 2012 April 12

Ingredients

  • 3 14-ounce cans Italian style tomatoes
  • 3 zucchini, grated
  • 1 teaspoon dried mint
  • 3/4 cup grated Parmesan, plus more for sprinkling*
  • 6 tablespoons canola or olive oil
  • 4 cloves garlic, minced or pressed
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 6 cups chicken broth
  • 2 1/4 cups orzo (rice-shaped pasta)
  • 12 sweet bell peppers (We like orange and yellow, but you could use red or green, too.)

Directions

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl with the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the broth to a boil in a large saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm broth to a 4-quart baking dish (about 10×13 inches).

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

*Sometimes I substitute 1/2 cup of the Parmesan for Mozzarella, because it tastes just as good and costs less.

Adapted from Orzo Stuffed Peppers by Giada de Laurentiis.

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