Ingredients
1 (14.5-ounce) can Italian diced tomatoes
1 zucchini, grated
1/4 cup chopped fresh mint leaves
1/4 cup grated Parmesan cheese, plus more for sprinkling
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cup vegetable broth
3/4 cups orzo (rice-shaped pasta
3 Sweet bell peppers (red, yellow or green)
Directions
Pre-heat the oven to 400 Degrees F
Pour the tomatoes into a large bowl. Add the zucchini, mint, cheese, salt, and pepper.
Meanwhile, bring the vegetable 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 sieve to transfer the orzo to the large bowl with the other vegetables. Transfer the vegetable broth to a 9x5 inch loaf pan.
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.
Spoon the orzo mixture into the peppers. Place the peppers in the loaf pan with the warm vegable broth.
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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