| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (28-ounce) can Italian tomatoes
- 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 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cups chicken broth
- 1 1/2 cups orzo (rice-shaped pasta)
- 6 sweet bell peppers (red or yellow)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 353 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 7 g |
| Sugar | 13 g |
| Protein | 14 g |
| Cholesterol | 16 mg |
| Sodium | 941 mg |
Reviews
Made this several times it’s a hit. My mother in law loves it.
Delicious. Substituted fresh fresh basil for mint. A real keeper. Family loved it.
Very versatile recipe! This is my husbands favorite dish for the past few years. I whip up a batch and keep in the fridge for him to bake all week either stuffed in peppers or in small baking dish as several individual meals. He is watching his salt and fat so I go light on the olive oil and omit the salt. He just scoops out for each meal and adds the cheese just before baking. It lasts all week in the fridge as long as the cheese is omitted. Of course if I was baking all at once I would add the cheese as instructed but it’s a GREAT dish and kiddos love it also! This comes together in about 30mins + baking time and would make an impressive meal if entertaining company!
EXCELLENT! So much better w orzo. I’ve made this 3 tines and will again
Delicious and light
Great flavors
Wow, really thought this was entirely bland and definitely not a keeper.
I haven’t try it yes but I’m please with the ingredients
Really good
I’ve made this recipe several times and it is delicious. I always have had extra orzo mixture which I put in a dish and eat as a salad later.