Orzo Stuffed Peppers

This one I got from my friend Tina. Since we work together we are always bringing each other new things we have cooked.



I love this recipe - and get requests for it often.



1 28 ounce can Italian tomatoes

2 zucchini, grated

1/2 cup grated romano or parmesan cheese

1/4 cup extra-virgin olive oil

3 cloves of minced garlic

1 teaspoon salt

1 teaspoon black pepper

4 cups chicken broth

1 1/2 cups orzo (rice-shaped pasta - I use Barilla)

6 Sweet Bell Peppers (Red, Orange, Yellow)



Preheat the oven to 400 degrees



Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, cheese, olive oil, garlic, salt and pepper. Stir to combine.



Meanwhile, bring the chicken broth to a boil in a medium sauce pan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a strainer over a 3 quart baking dish and let the broth drain into the baking dish. Put the orzo into the bowl with the vegetable mix and combine.



Slice the tops off the peppers and remove all the 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 chicken broth. Spoon the orzo mixture into the peppers. If you have extra mix place it in a corningware to bake - or freeze in a tupperware for next time.



Cover the dish with the peppers with foil and bake for 45 minutes. Remove the foil and sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes.



I bake the "left-over" stuffing for 30 minutes if I am serving it with the peppers. Sort of an extra portion.