Shelly's Recipe

ORZO AND VEGETABLE STUFFED PEPPERS

Category: Sides

1 can Italian seasoned tomatoes (28 oz.) - diced
2 carrots - large, grated
2 tsp Italian seasoning
1/2 cup Asiago cheese or Parmesan cheese, grated
1/4 cup olive oil
8 ounces mushrooms - chopped
1 tbsp olive oil
1 tbsp butter
3 garlic cloves, minced
Salt and pepper to taste
5 cups chicken broth or stock, divided
1 1/2 cups orzo pasta
6 red peppers or yellow peppers

Preheat oven to 400.

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 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 chicken broth to boil, add orzo and cook 5 minutes (only partially cook it as it will finish cooking in peppers). Drain and 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 will stand upright. Spoon tomato and orzo mixture into peppers, filling completely full. Place in baking dish.

Pour 1 cup chicken broth or stock 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. Serve hot.