Ingredients:
- 1 can Italian tomatoes (28 ounces)
- 2 zucchini, grated)
- 1/2 cup chopped fresh mint leaves (in my recipe I substituted this with basil)
- 1/2 cup grated Pecorino Romano, plus more for sprinkling
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced (I LOVE garlic, so I added maybe 6)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cups chicken broth (substitute light, tastes the same to me)
- 1.5 cups orzo
- 6 sweet bell peppers (red or yellow)
Directions:
- Preheat oven to 200 degrees F.
- Poor tomatos into a large bowl (I’d recommend not pouring in all the extra juice) and break apart using a pair of shears or your fingers. Add the zuchini, mint (or basil), cheese, olive oil, garlic, salt and pepper. Stir.
- Bring chicken broth to a boil in a medium sauce pan over high heat. Add orzo and cook for 4 minutes (you only want it partially cook, it’ll cook all the way through later). Use a sieve to transfer the orzo to the bowl with the veggies. Stir the orzo into the mix. Transfer the warm chicken broth to a 3-quart backing dish.
- Slice the tops off of the peppers and remove all the rib and seeds. Cut a thing slice from teh base to level the bottom of the tomato.
- Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mix into the peppers. Cover the dish with aluminum foil and bake for 45 minutes (maybe it’s my oven, but I definitely didn’t need that much time). Remove the foil , sprinkly the top of each pepper with cheese and continue baking until the cheese is golden.
I made this a while ago and loved it… the first week. This recipes made about 10 (regular size) peppers, which was entirely too much for just me. If you live alone, I’d suggest halving all the ingredients and you’re good to go.
Original recipe and video on how to make here.
peace,
e.
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