I found these online a few weeks ago and have wanted them since. They were a snap to make, and you could use any veggie you have available for the filling. They weren't heavy, but still filled me up, good for a summertime meal. Earlier in the day I made some no knead bread to soak up the broth (my favorite part!!!), which is so delicious after baking for an hour in all of the vegetables.
Try it, you'll like it!
Orzo Stuffed Peppers
Adapted from Giada De Laurentiis
- 1 (28-ounce) can diced tomatoes, drain 1/2 the liquid
- 2 zucchini, grated
- 6 whole mushrooms, chopped
- 1/2 cup chopped fresh parsley
- 3/4 cup grated Parmesan Cheese
- 1/2 cup grated Pecorino Romano
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 tablespoon crushed red pepper (or to taste, I like spice!)
- 4 cups chicken broth
- 1 1/2 cups orzo (rice would work also)
- 4 large bell peppers (or 6 small)
- Preheat the oven to 400 degrees F.
- Sauteed garlic in olive oil over medium high heat for 1 minute. Add zucchini and mushrooms, cook for 5 minutes. Add tomatoes, salt, pepper, and crushed red pepper. Stir to combine and cook another few minutes.
- Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes, under cooking the orzo. Drain, reserving the chicken broth. Stir the orzo, parsley, and provolone cheese into tomato mixture to combine
- Cut peppers in half, lengthwise, removing all seeds and ribs. Place in large baking dish.
- Spoon orzo mixture into the peppers. Pour chicken broth over peppers, filling the baking dish up about an inch or two.
- Cover with foil and bake for 40 minutes. Remove foil, sprinkle with Parmesan and bake for another 15 minutes.
- Serve with crusty bread and enjoy!