Orzo Stuffed Peppers

These orzo stuffed bell peppers are an inspired recipe, a meal-in-itself!

Serves: 2

Prep Time: 20 min

Cooking Time: 35-45 min

Total:  55-65 min

Ingredients

2 bell peppers (red, yellow or orange) 

1/3 cup orzo pasta

1 clove garlic, pressed

1 small onion, finely chopped
1/3 zucchini, chopped into small pieces
3 mushrooms, sliced
3-4 sun dried tomatoes, sliced into small pieces (optional)
5-6 sliced black olives (optional)

fresh basil, finely chopped or 1-2 tbsp. pesto

1/2 tsp. dried oregano

1 tbsp. extra virgin olive oil

salt and pepper

grated Parmesan, cheddar cheese or crumbled goat cheese - to garnish (optional)

Directions

1. In a pot, boil about 5 cups of water.  When boiling, add orzo and cook for 6-8 minutes.  Drain water from pot and stir 1 tsp. oil into orzo.
2. In a frying pan, heat 1 tsp. oil and saute onion and garlic.  Stir fry zucchini and mushrooms if desired.
3. Add cooked vegetable to the pot of cooked orzo, and mix well.  Add sundried tomatoes.
4. Season with pesto or fresh basil, oregano, salt and pepper, and garnish with more oil if necessary.
5. Slice the tops of the bell peppers and remove inner ribs and seeds.  If necessary, slice a thin piece off the base of the peppers to help them stand.
6. Place peppers in a deep baking dish and spoon orzo and vegetable mixture into peppers.
7. Cover with foil and bake in a preheated oven at 350F for 30-45 min, or until peppers are tender.
8. Remove foil and sprinkle each pepper with cheese.  Bake uncovered for an additional 3-5 minutes.
9. Remove from oven and serve.

Adapted from handletheheat.com