Family Tested & Approved
sweet bell peppers: red and yellow
italian stewed tomatoes
fresh basil, chopped
freshly grated parmesan cheese
Preheat oven to 400 degrees
Pour tomatoes in bowl and break into small pieces.
Add zucchini, squash, basil, cheese, olive oil, garlic, salt and pepper.
Bring chicken broth to a boil and cook orzo in chicken broth for about 5 minutes. You are only partially cooking the orzo.
Add orzo to bowl with the vegetables and cheese. Mix well.
Pour 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.
Cut off tops of peppers and clean out seeds and ribs. Place peppers in baking dish with chicken broth
Fill peppers with orzo mixture, cover with foil and bake for 45 mintues in a 400 degree oven.
After 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.
Remove from over and enjoy your peppers with a salad.