In my search through my many cookbooks for an easy weeknight meal, I recently came across orzo stuffed peppers. Sounds delicious, eh? Not to mention, I thought that I could probably use this recipe to get Hubby to eat zucchini, he’s not a fan. So, I made them, and they were delicious, and really easy to make.
Orzo Stuffed Peppers
1 (28 oz) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh basil
1/2 cup grated Parmesan cheese, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice shaped pasta)
6 sweet bell peppers (red or yellow)
Preheat over to 400F.
Pour tomatoes into a large bowl and break apart using your hands (or kitchen scissors if you’re scared to get messy). Add zucchini, basil, cheese, olive oil, garlic, salt, and pepper. Stir to combine. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add orzo and cook for 4 minutes; the orzo should only be partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables (you need to save the chicken broth as you will be using it later). Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a baking dish (big enough to hold 6 peppers, and deep enough to fill with the remaining chicken broth).
Slice the tops off the peppers and remove all ribs and seeds. If needed, cut a very thin slice from the base to help the peppers stand up. Spoon the orzo mixture into the peppers and place them in the baking dish with the warm chicken broth. Cover the dish with foil and bake for 45 minutes. Remove foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven and carefully transfer the stuffed peppers to a serving plate. Enjoy!
PS: If your carnivorous husband is insiting that there be meat in the stuffed peppers, check out my sister-in-law’s recipe here