Wonderful as a side dish or as a light meal this orzo and vegetable filled stuffed pepper recipe is so satisfying and delicious.
* 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 chicken broth or vegetable broth, divided
* 1 1/2 cups orzo pasta
* 6 red peppers or yellow peppers
Directions:
* Preheat oven to 400° F.
* Pour tomatoes with juice and grated carrot in large bowl.
* Saute mushrooms in 1 tablespoon olive oil and 1 tablespoon butter along with 3 cloves chopped garlic.
* Saute until golden (5-10 minutes) over medium heat.
* Add to tomato mixture along with cheese, olive oil, Italian seasoning, salt and pepper. Stir to combine.
* Bring 4 cups broth to boil, add orzo and cook 5 minutes (only partially cook it as it will finish cooking in peppers).
* Drain orzo. Add to tomato mixture.
* Slice tops off of peppers, seed. If bottom of pepper is uneven, slice a very thin slice across bottom so they'll stand upright.
* Spoon tomato and orzo mixture into peppers, filling completely full.
* Place in baking dish.
* Pour 1 cup broth in baking dish.
* Cover with foil and bake for 45 minutes.
* Remove foil, sprinkle tops of peppers with cheese and continue baking until golden, about 10-15 more minutes. Enjoy! ☺️
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