Healthy Orzo Stuffed Peppers

Prep: 15 min Preheat: 400F Bake: 60 min Serves: 6-7 Cost: under $20
6 peppers: Calories: 368 Fat: 8g Cholesterol: 9mg Sodium: 213mg
7 peppers: Calories: 316 Fat: 7g Cholesterol: 8mg Sodium: 183mg

(Note: These peppers are incredibly filling. I served 1 stuffed pepper to each of my family members with no sides. My children could not finish theirs & my husband was satisfied after finishing just one! Plus, they were so tasty I was complimented all through dinner & I had enough leftover stuffing I was able to fill a 7th pepper.)

Ingredients:

1. 6-7 sweet bell peppers (red or yellow)
2. 4 c (32oz) low sodium chicken broth (Imagine Organic Low sodium free range chicken broth for nutrition facts)
3. 1 1/2 c orzo
4. 1, 28oz, can no salt added stewed tomatoes (Hunts for nutrition facts)
5. 2 zucchini, unpeeled & grated
6. 1/2 c fresh mint leave, chopped
7. 3/4 c shredded, reduced fat Italian cheese blend (Sargento for nutrition facts)
8. 2 Tbs extra-virgin olive oil
9. 3 cloves garlic, minced
10. 1 Tbs Italian seasoning (2-3 Tbs if not using mint)
11. 1 tsp freshly ground black pepper

Directions:

1. Slice the tops off peppers, remove ribs & seeds.
2. Cut a thin slice from base of peppers to help the them stand up.
3. In a md pot bring broth to a boil, add orzo & cook for 4 min.
4. In a lg bowl break apart tomatoes using kitchen shears or fingers.
5. Add: zucchini, mint, 1/2c cheese, oil, garlic, Italian seasoning, & pepper to tomatoes.
6. Use a fine mesh sieve to transfer orzo to the vegetable bowl, mix to combine.
7. Spoon mixture into peppers & place into a 13x9" baking dish.
8. Pour broth around peppers in pan.
9. Cover dish w/foil & bake 45 min.
10. Remove foil, sprinkle the top of each pepper with remaining cheese & bake an additional 15 min until the cheese on top is golden brown.
11. Serve.