Orzo Stuffed Peppers
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- sweet bell peppers: red and yellow
- 1 lb
- orzo pasta
- 4 c
- chicken broth
- 28 oz
- italian stewed tomatoes
- 3 Tbsp
- minced garlic
- zucchini, grated
- yellow squash, grated
- 2 Tbsp
- fresh basil, chopped
- 1/4 c
- olive oil
- 1 c
- freshly grated parmesan cheese
- salt and pepper to taste
1Preheat oven to 400 degrees
2Pour tomatoes in bowl and break into small pieces.
3Add zucchini, squash, basil, cheese, olive oil, garlic, salt and pepper.
4Bring chicken broth to a boil and cook orzo in chicken broth for about 5 minutes. You are only partially cooking the orzo.
5Add orzo to bowl with the vegetables and cheese. Mix well.
6Pour warm chicken broth into a baking dish, about a three quart dish, you want peppers to be snug together in the dish so you may want try to fit them in before adding the broth.
7Cut off tops of peppers and clean out seeds and ribs. Place peppers in baking dish with chicken broth
8Fill peppers with orzo mixture, cover with foil and bake for 45 mintues in a 400 degree oven.
9After the 45 mintues remove foil and cover tops of each pepper with more grated parmesan cheese, enough to make a nice crust. Bake for 15 more minutes.
10Remove from over and enjoy your peppers with a salad.