It's strange how your taste buds change over time, isn't it? I used to think bell peppers were gross and never ate them (I still have issues with green ones). I discovered about a year ago that sauteed or cooked yellow, red and orange peppers were actually tasty! Ryan requested stuffed peppers so I made them last week as a side to our steaks. I realize that steaks dont really go that well with this recipe, but that's what I wanted to eat. Compromise, right?
This recipe isn't veggie friendly because it requires chicken stock but if you used vegetable stock it would work out just fine!
You will need:
1 (28-ounce) can Italian tomatoes
2 zucchini, grated (I diced- didnt grate)
1/2 cup chopped fresh mint leaves (Left this out, didn't want it to be too overwhelming)
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 (rice-shaped pasta)
6 sweet bell peppers (red or yellow) (I did 4 not 6)
Preheat your oven to 400 degrees and bring chicken broth to a boil in small sauce pan. Meanwhile, combine zucchini, cheese, olive oil, and tomatoes- a 14oz can is PLENTY if you're only doing 4 peppers.
Take your leftover chicken stock and fill a baking dish about an inch full with the stock. Pile mixture into peppers and place in baking dish.