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Orzo Baked Peppers




Source of Recipe


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List of Ingredients




1 8oz. box Orzo pasta, cooked al dente to pkg. directions
2 tsp. vegetable oil
2 cloves minced garlic
1 med. finely diced onion
1 finely diced stalk
1/4 tsp. dried thyme or 1 tsp. fresh chopped
1 tsp. dried parsley or 1 tbsp. freshly chopped
1/2 c. freshly grated Parmesan cheese
1/2 c. + 1 1/2 c. low sodium chicken broth, divided
1 4oz. pkg. grated Provolone cheese, divided in half
salt and pepper to taste
6 med. red or green peppers, (red best in this)
seasoned dry bread crumbs
butter

Recipe



Pour the vegetable oil in a medium saucepan and warm over a medium heat.
Add the garlic, onion, and celery. Stir to coat.
Cover the saucepan and let the vegetables cook until they are very soft; then remove from heat.
Stir in the pasta, thyme, parsley, Parmesan cheese, salt, 1/2 c. of the chicken broth and half of the Provolone cheese. Season with salt and pepper.
Preheat the oven to 350. Coat a baking dish/pan with non stick cooking spray.
Cut the tops of peppers off, and just a small slice off the bottoms so they will stand. Wash and remove the seeds from the insides of the peppers. Let drain.
Fill the peppers with the pasta mixture and set them in the baking dish.
Sprinkle 1/2 tsp. of bread crumbs on top of each pepper.
Then sprinkle the tops with the remaining Provolone cheese.
Put a little bitty dot of butter on the top of each pepper.
Pour the 1 1/2 c. of chicken broth around the peppers in the baking dish.
Bake for 45 minutes, or until peppers are brown on top and very tender.
Makes 6 servings.