Orzo Stuffed Peppers

Adapted from Giada's Kitchen

1 (28-oz.) can chopped tomatoes
2 medium zucchini, grated
1/4 cup chopped parsley
1/2 provolone cheese, grated
1/2 pecorino or parmesan cheese, grated
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black
cups chicken broth
1 1/2 cups orzo pasta
6 bell peppers
basil leaves for garnish

Pre-heat ovet to 400F
Sautée the minced garlic in olive oil, add the grated zucchini and cook few minutes until soft, add the tomatoes and cook for 5 minutes. Cook the orzo pasta in the broth for 4 minutes, undercooking it a little. Drain and reserve the broth, and stir the drained orzo into the tomato mixture. Add the salt, pepper, provolone cheese and parsley. Cut peppers in half lengthwise and remove the seeds and the ribs. Spoon the orzo mixture into the peppers and place them in a baking dish. Pour some of the reserved broth halfway into the dish, cover with foil and bake in the oven for 30 minutes. Remove the foil, add the pecorino or parmesan cheese and cook 15 more minutes. Transfer onto a serving dish, sprinkle with basil and serve immediately.