Orzo, Vegetable Stuffed Peppers Recipe

Wonderful as a side dish or as a light meal entrée, 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
Container:large bowl, 2-3 quart baking dish
25 mins
1 hr
1.5 hrs
  • Preheat oven to 400° F.
  • Pour tomatoes with juice and grated carrot in large bowl.
  • Sauté 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.
  • Serve hot.
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(14 ounces) no salt added tomato sauce

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