Stuffed Peppers

I have had SO many bell peppers this summer. I came across this recipe a couple of months ago and I hate that I waited so late to try it.  You guys have got to try this it is so good and easy too!  I totally did not take a picture.  I am still adjusting to this blogging!

Orzo Stuffed Peppers

Ingredients

1 (28-ounce) can Italian tomatoes

2 zucchini, grated

1/2 cup chopped fresh mint leaves I did not have mint so I left this out

1/2 cup grated Pecorino Romano, 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 vegetable broth

1 1/2 cups orzo (rice-shaped pasta)

6 sweet bell peppers (red or yellow)

Directions

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, 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 the orzo and cook for 4 minutes (Next time I will only cook the orzo 2 min. It cooks so long in the oven it was more than done Actually it was pretty overcooked). The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

Hope yall enjoy!