you are on Try a new recipe Tuesday! tee hee. love, love this recipe. pretty much love, love everything i have made the is a Giada recipe. this is great for using up peppers from your garden. and it is only 7 points per pepper!
Orzo Stuffed Peppers (courtesy of giada de laurentis, Giada's Kitchen)
1 28 (ounce) can whole Italian tomatoes
2 medium zucchini, grated
1/2 c chopped fresh mint leaves
1/2 c freshly grated Pecorino Romano cheese, plus more for sprinkling (i used parmesan)
1/4 c extra-virgin olive oil
3 cloves garlic, minced
1 tsp salt
1 tsp black pepper
4 c low sodium chicken broth
1 1/2 c orzo
6 sweet bell peppers (red or yellow. i also had some green ones so i used those too)
1/4 c chopped fresh basil, for garnish
Preheat the oven to 400. Pour the tomatoes and their juices into a large bowl and break them into pieces. 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 will be only partially cooked. Drain the orzo and reserve the chicken broth. Add the orzo to the bowl with the vegetables. Stir to combine. Transfer the warm chicken broth to a 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. Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with foil and bake for 45 minutes. Remove the foil and sprinkle each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired. (photo from the Food network site)
i hope you enjoy this as much as we did.