Orzo, Vegetable Stuffed Peppers Recipe
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Wonderful as a side dish or as a light meal entrÃ©e, this distinctive orzo and vegetable filled Italian style stuffed pepper recipe is much lighter than traditional meat-filled varieties, yet it is so satisfying and delicious.
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1 can Italian seasoned tomatoes (28 oz.) - diced
2 carrots - large, grated
2 teaspoons Italian seasoning
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
:large bowl, 2-3 quart baking dish
Preheat oven to 400° F.
Pour tomatoes with juice and grated carrot in large bowl.
SautÃ© 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.
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