greek stuffed peppers

courtesy of: missi
adapted from: giada de laurentis, food network
serves: 4-6

- 28oz canned italian tomatoes, with juice
- 2 zucchini, grated
- 1/4c chopped mint
- 1/4c kalamata olives, pitted and chopped
- 1/2c feta crumbles
- 1/4c extra virgin olive oil
- 3 cloves garlic, minced
- 1tsp salt
- 1tsp freshly ground pepper
- 4c veggie broth or chicken stock
- 1-1/2c orzo
- 6 sweet bell peppers (red, yellow, orange)

1. preheat oven to 400.

2. pour tomatoes in a large bowl and break up using kitchen scissors. add zucchini, mint, olives, cheese, olive oil, garlic, salt, and pepper. stir.

3. bring broth to a boil in a medium saucepan over high heat. add orzo and partially cook, about 4 min.

4. drain broth from orzo into a 9x13 baking dish and add orzo to veggie mixture. stir to combine.

5. slice the tops off the peppers and remove seeds and ribs. if needed, thinly slice the bottom to help them stand up.

6. place into the dish with broth and fill with orzo/veggie mixture.

7. cover dish with foil and bake for 45 min.

9. uncover, sprinkle with additional feta and pepper and bake until cheese is golden, about 10 min. remove from oven and carefully transfer to serving platter.

image: food network