Orzo Stuffed Peppers
The other day I was flipping through one of my cookbooks (Giada’s Kitchen) and came across this recipe for stuffed peppers. I happened to already have all of the ingredients in my fridge/pantry, so I decided to make it for dinner that night. Like my other recipe for stuffed peppers, this recipe is very easy to make. But these peppers are actually quite different from the other ones. This recipe uses orzo (rice shaped pasta) instead of rice, it has canned tomatoes instead of tomato sauce, there is no meat like the other one, and some of the flavorings are different. If I had to choose between the two recipes, I think I would prefer the other one, but this is definitely a good alternative, and it was fun to try something new!
Adapted from: Giada de Laurentiis (Giada’s Kitchen cookbook- pg. 132)
Orzo Stuffed Peppers
- 1 (28-ounce) can Italian tomatoes
- 3 zucchini, grated
- ½ cup chopped fresh parsley or mint leaves
- ½ cup grated Parmesan, plus more for sprinkling
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cups chicken broth
- 1 ½ cups orzo (rice-shaped pasta)
- 6 sweet bell peppers (red, yellow, or green)
- Preheat the oven to 400 degrees F.
- Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, parsley or mint, 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. Cut a very thin slice from the base to help the peppers stand up.
- 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 orzo stuffed pepper to a serving plate.