My husband doesn’t like peppers, but really enjoyed this meal. Even the kids ate it all up! SO good!
stuffed peppers
You’ll need~
1 (28-ounce) can crushed tomatoes
1/2 cup grated Romano cheese, 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
6 sweet bell peppers
Preheat the oven to 400 degrees F.
Pour the tomatoes into a large bowl. Add the 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. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds.
Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into 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 stuffed pepper to a serving plate.
In the peppers pictured, I also threw in some fresh spinach that I’d had leftover.
