Wednesday, February 20, 2013
5-6 Tomatoes, chopped
2 zucchini, grated
1 onion, chopped
1 cup shredded pecorino romano, plus more for sprinkling
1/4 cup olive oil
3 garlic cloves, minced
1 tsp. salt
1 tsp. pepper
4 cups chicken broth
1/1/2 cups orzo
8 Sweet bell peppers (red, yellow, orange)
Preheat the oven to 400*. Combine tomatoes, zucchini, onion, cheese, olive oil, garlic, salt, and pepper, in a large bowl.
Meanwhile, bring the chicken broth to boil, and add the orzo. Cook for 4 min, the orzo will only be partially cooked.
Drain the orzo, reserving the broth and add the orzo to the large bowl with the vegetables. Stir to combine.
Slice the tops off the peppers and remove all seeds. Fill the bottom of a 9x13 pan with the remaining broth. Fill the peppers with the vegetable mix and place them into the 9x13 pan. Cover the dish and bake for 40 minutes. Remove the foil sprinkle the top with cheese and bake until brown and bubbly, about another five minutes.