 | | Directions |
- 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.
|
|
|
Prep Time: 25 minutes
Cook Time: 1 hour
Container: large bowl, 2-3 quart baking dish
Servings: 6
Serving Size: 1
|  | | Ingredients | | - | | 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 |
| |
| |
