My friend Sandra made these for us earlier this year when we were visiting her and her family in DC. Love at first bite! A filling low-fat meal that tastes just as good the next day.
1 (28-ounce) can diced tomatoes
2 zucchini, grated
1/2 cup chopped fresh basil leaves
1 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)
8 - 10 sweet bell peppers (red, yellow or orange)
Preheat the oven to 400 degrees F. Pour the tomatoes into a large bowl. Add the zucchini, basil, 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. Drain the orzo, BUT be sure to save chicken broth for later. Stir the orzo into the vegetable mix to combine.
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. Spoon the orzo mixture into the peppers. Pour reserved chicken broth into baking dish until it is ¼ the way up the side of 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.
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