Tempting Nutritious Stuffed Peppers for Vegetarians

Ingredients

• 8 ounces whole wheat orzo pasta
• 12 large orange bell peppers
• 2 tablespoons butter
• 1 tablespoon olive oil
• 10 cloves garlic, thinly sliced
• 1 (8 ounce) package sliced fresh white mushrooms
• 1 (8 ounce) package sliced cremini mushrooms
• 2 tablespoons balsamic vinegar
• 1 (28 ounce) can diced Italian paste tomatoes (such as San Marzano)
• 1 (14 ounce) can whole Italian paste tomatoes (such as San Marzano), drained and torn into large chunks
• 1 cup shredded mozzarella cheese
• 1 zucchini, shredded
• ½ cup grated Parmesan cheese
• 8 cloves garlic, minced
• 2 tablespoons dried oregano
• 2 tablespoons torn fresh basil leaves
• 2 teaspoons red pepper flakes
• salt and ground black pepper to taste
• 4 cups vegetable broth
• ¾ cup grated Parmesan cheese, divided

Step 1

Bring a large pot of salted water to a boil. Cook the orzo in the boiling water, stirring now and then, until it’s tender but still has a bit of bite—this usually takes about 8 minutes. Drain it and transfer the orzo to a big bowl.

Step 2

While the orzo cooks, preheat your oven to 400°F (200°C). Take your orange bell peppers and slice about an inch off the tops. Toss the tops, then carefully remove the seeds from inside the peppers. Set the peppers upright in a roasting pan, squeezing them in so they stand steady.

Step 3

Melt the butter with olive oil over medium-low heat. Add the garlic cloves and cook them gently, stirring often, until they turn a nice golden brown—around 8 minutes. Stir in the white and cremini mushrooms along with the balsamic vinegar, cooking until the mushrooms soften, about 10 minutes. Drain any excess liquid, then mix the mushrooms and garlic into the orzo.

Step 4

Now add the diced tomatoes (with their juice), torn whole tomatoes, mozzarella, zucchini, half a cup of Parmesan, more garlic, oregano, basil, red pepper flakes, salt, and pepper to the orzo mixture. Give everything a good stir to combine, then stuff this filling into the prepared peppers. Pour some vegetable broth into the bottom of the roasting pan and cover it all tightly with foil.

Step 5

Pop the pan in the oven and bake for about 50 minutes, until the peppers are tender and the filling is cooked through. Take off the foil, sprinkle each pepper with a tablespoon of Parmesan cheese, then return them to the oven uncovered. Let them bake a bit longer—around 15 minutes—until the cheese melts, bubbles, and turns golden.