Orzo-Stuffed Peppers

Name: Orzo-Stuffed Peppers
Yield: 4 to 6 servings
Ingredients: 1 (28-ounce) can whole Italian tomatoes; 2 medium zucchini, grated; 1/2 cup chopped fresh mint leaves; 1/2 cup freshly grated Pecorino Romano cheese, plus more for sprinkling; 1/4 cup extra-virgin olive oil; 3 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 4 cups low-sodium chicken broth; 1 1/2 cups orzo (rice-shaped pasta); 6 sweet bell peppers (red or yellow); 1/4 cup chopped fresh basil, for garnish

December 9, 2011

I love to prepare and serve stuffed peppers because they make such a beautiful presentation; when you cut into them and the delicious filling spills out, it’s like getting a present. My mother is also partial to stuffed peppers, which she fills with vegetables, meat, pasta—almost anything.

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