Orzo Stuffed Peppers

21 Apr

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Ingredients

2 bell peppers
3/4 cup orzo
1 1/2 cup vegetable stock or salted water
1 14.5 oz canned Italian stewed tomatoes, chopped
1 small onion, chopped
1 clove minced garlic
1/2 medium zucchini finely grated
1/2 medium zucchini chopped
1 cup mozzarella (plus a little extra for sprinkling on top of the peppers)
1/4 cup shredded Parmesan
1 tsp dried basil
1 tsp dried oregano
salt, pepper, olive oil

 

Cook orzo pasta in vegetable stock or salted water according to package instructions. (Reserve cooking liquid for later use). While the orzo is cooking prepare the peppers by cutting each one in half. Remove the stem, seeds and rims and place in a casserole dish. Saute the onion, garlic and chopped zucchini until tender.

Combine orzo, tomatoes, sauteed vegetables, grated zucchini, cheeses and seasoning in a bowl and spoon into the prepared peppers. Pour about an inch of the cooking liquid into the dish around the peppers. This will help steam the peppers while cooking. Cover with foil and bake at 400 degrees for about 30 minutes. Remove foil top the peppers with the remaining cheese and bake uncovered for about 15 minutes.

Hope you enjoy!

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