Orzo Stuffed Peppers

These orzo stuffed peppers make a hearty main dish but are equally good (or even better) as a leftover lunch! 

Ingredients:

4 large bell peppers

1 Italian tomato, chopped 

a handful of cherry tomatoes

2 tbsps olive oil

1 medium onion, grated

1 carrot, grated

1 lb ground beef

1 tsp dry oregano

3 tsps minced garlic

1 cup orzo

1 cup water

1/3 cup alfredo sauce (or more water)

a pinch of sugar

salt and pepper to taste

1/4 cup parmesan cheese

1 1/2 - 2 cups beef broth

Prepare the peppers. Cut the tops off and reserve their "hats" for later. Cut out the seeds and membrane and sit them in a baking dish.

Purée the tomato and cherry tomatoes to make 1 cup. (Or use store bought tomato purée)

Heat olive oil in a large frying pan and brown the onion 2-3 minutes. Then add the carrot and stir for 1 minute. Add the ground beef, garlic and oregano and cook until no pink remains. Finally, add the tomato purée, alfredo sauce and water and bring to a boil. Stir in the orzo, sugar, salt and pepper and simmer 10-15 minutes or until the orzo is tender.

Remove from heat and add the parmesan cheese. Fill peppers and top them with their hats. Pour the broth into the baking dish.

And bake at 400°F for 1 - 1 1/4 hours, basting with broth and pan juices a couple of times. Keep a foil cover on them for the first 45 minutes of cooking time then uncover for the remaining 15-30 minutes.

Serve with a nice side salad.