Orzo Stuffed Peppers
Serves 4
Recipe By: Giada De Laurentiis
1 can Italian tomatoes (28-ounce)
2 zucchini -- grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano -- plus more for sprinkling
1/4 cup extra-virgin olive oil
3 clove garlic -- minced
1 teaspoons salt
1 teaspoons freshly ground black pepper
4 cup chicken broth
1 1/2 cup orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)
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. 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.
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