Orzo, Vegetable Stuffed Peppers

Wonderful as a side dish or as a light meal this orzo and vegetable filled stuffed pepper recipe is so satisfying and delicious.

Ingredients:

 • 1 can Italian seasoned tomatoes (28 oz.) - diced
 • 2 carrots - large, grated
 • 1/2 cup Asiago cheese or Parmesan cheese, grated
 •  1/4 cup olive oil
 • 8 ounces mushrooms - chopped
 • 1 tablespoon olive oil
 • 1 tablespoon butter
 • 3 garlic cloves, minced
 • salt and pepper to taste
 • 5 cups  broth or vegetable broth, divided

 • 1 1/2 cups orzo pasta
 • 6 red peppers or yellow peppers

Directions:

Step 1. Preheat oven to 400° F.
Step 2. Pour tomatoes with juice and grated carrot in large bowl.
Step 3.  Saute mushrooms in 1 tablespoon olive oil and 1 tablespoon butter along with 3 cloves chopped garlic.
Step 4.  Saute until golden (5-10 minutes) over medium heat.
Step 5.  Add to tomato mixture along with cheese, olive oil, Italian seasoning, salt and pepper. Stir to combine.
Step 6.  Bring 4 cups broth to boil, add orzo and cook 5 minutes (only partially cook it as it will finish cooking in peppers).
Step 7.  Drain orzo. Add to tomato mixture.
Step 8.  Slice tops off of peppers, seed. If bottom of pepper is uneven, slice a very thin slice across bottom so they'll stand upright.
Step 9.  Spoon tomato and orzo mixture into peppers, filling completely full.
Step 10.  Place in baking dish.
Step 11.  Pour 1 cup broth in baking dish.
Step 12.  Cover with foil and bake for 45 minutes.
Step 13.  Remove foil, sprinkle tops of peppers with cheese and continue baking until golden, about 10-15 more minutes.

Enjoy!