Orzo Stuffed Bell Peppers

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 8 ounces orzo pasta
• 2 teaspoons oil
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 1 celery, diced
• 1/2 teaspoon thyme
• 1 tablespoon chopped fresh parsley
• 1/2 cup grated parmesan cheese
• 2 cups low sodium chicken broth
• 3 ounces reduced-fat provolone cheese, grated
• 6 red bell peppers
• 3 teaspoons dry breadcrumbs

Recipe

• 1 preheat oven to 350. prepare pasta according to package directions; drain and set aside.
• 2 heat oil in medium saucepan; add garlic, onion and celery. cover and cook until vegetables are soft.
• 3 remove from heat. stir in pasta, thyme parsley, parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese.
• 4 cut tops off the peppers and remove seeds.
• 5 cut a small piece off the bottoms so peppers will stand upright.
• 6 spoon the pasta mixture into each pepper and set in baking dish.
• 7 sprinkle each pepper with 1/2 teaspoon bread crumbs. sprinkle the remaining half of the provolone on top of the peppers.
• 8 pour the remaining 1 1/2 cups of broth around peppers. bake 45 minutes until lightly browned on top and tender. serve immediately.