Stuffed Up Peppers

Stuffed Up Peppers

½ package of lean ground beef/turkey meat and 1 tbsp. olive oil
1 (28-ounce) can tomatoes (diced) (Italian seasoned tomatoes are good too!)
1/2 cup grated Pecorino Romano (plus more for sprinkling)
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (pasta that looks like rice: can be found at your local grocery store)
6 sweet bell peppers (red, yellow or orange)

Preheat the oven to 400 degrees. In a skillet over medium heat, heat olive oil and add meat. Cook meat until it’s browned and remove from heat; drain excess oil. Pour the tomatoes into a large bowl and add the cheese, olive oil, garlic, salt and pepper. Stir to combine ingredients. In a pot, bring the chicken broth to a boil. Add the orzo and cook for 4-5 minutes (the orzo should be partially cooked). Add the orzo and meat to the bowl with the other vegetables. Stir the orzo, meat and vegetables together to combine. In a baking dish, add the chicken broth from the pot. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Place the peppers in the baking dish with the chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45-50 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 10-15 minutes. Remove from the oven and serve!

*Johnna’s tip: Want more cheesiness?? Add about a cup more to the recipe or use a different type of cheese such as parmesan or mozzarella.