Orzo Stuffed Peppers

By SallySmo

Ingredients

• 28 oz can Italian tomatoes
• 2 zucchini, grated
• 1/2 C parmesan (plus more for serving)
• 1/4 C olive oil
• 3 clove garlic, minced
• 1 tsp salt
• 1 tsp pepper
• 4 C chicken broth
• 1 1/2 C orzo
• 6 bell pepper (red or yellow)

Preparation

Step 1

Preheat oven to 400 °F.

Pour tomatoes in a large bowl and break apart into large pieces. Add zucchini, cheese, oil, garlic, salt and pepper.

Meanwhile, bring broth to a boil. Add orzo, cook 4 minutes. Use spider to transfer orzo to large bowl with veggies. Stir to combine.

Transfer warm broth to 3 qt baking dish.

Slice tops off peppers and remove ribs and seeds. Level off the bottoms so they stand up in the dish. Spoon orzo mixture into the peppers. Cover with foil and bake 45 minutes.

Remove foil, sprinkle with cheese and keep baking until cheese is golden, about 15 minutes.

-Giada deLaurentis