½cupparmesan cheeseshredded, plus extra for sprinkling on top of peppers
fresh herbsoptional, i.e. rosemary, oregano, chives, tarragon
Instructions
Bring 4 cups of beef broth to a boil. Cook orzo in broth according to package instructions. Drain and set aside.
Meanwhile, fill a large pot with water, add salt, and bring to a boil. Cut tops off bell peppers and de-seed. Place peppers in boiling water for 5-6 mins, turning occasionally. Remove peppers from water. Spray a casserole dish with cooking spray and place peppers into dish.
In a large skillet, heat olive oil on medium heat. Add onion & garlic, and cook for 3-5 minutes. Then add beef and cook until no longer pink (5-7 minutes). Stir frequently, breaking up the meat chunks as you go. Stir in crushed tomatoes, cheese and cooked orzo. Stir together over heat for 1 minute. Spoon the beef mix into peppers, dividing it evenly, and sprinkle with a pinch of extra cheese.
Set oven to broil. Once heated up, place casserole dish in the oven for 4-6 minutes or until cheese is golden brown and bubbly.
Notes
Sprinkle extra parmesan on top of bell peppers. [Optional: sprinkle with fresh herbs, as well]. Serve bell peppers with a side of salad, fresh corn, or our simple microwave baked potato.