Orzo Stuffed Bell Peppers

Preheat oven to 400F.

Pour can of diced tomatoes into a large bowl, sprinkle with Italian seasoning and, using your hands, crush tomatoes to make it into a rustic sauce. Now, wash off your zucchini (and your tomato covered hands) and cut off one end from each of the zucchini. Take out your handy grater and grate them both. Throw the grated zucchini into the bowl with the tomatoes. Next, chop up your mint leaves and garlic, put them in the bowl too. Add the olive oil, parmesan, salt and pepper and give a good stir.

Meanwhile, put chicken broth in a medium saucepan and place over medium high heat. Once boiling, add orzo pasta and cook for 4 minutes, just to partially cook the orzo. Strain pasta using a fine sieve over a bowl to reserve chicken broth. Transfer chicken broth to a large baking dish. Mix orzo pasta into the tomato mixture.

Cut the tops off of the bell peppers and remove the guts. If the peppers cannot stand up straight on their own, carefully cut a thin piece of the bottom of the pepper off making sure not to cut so deep that you make a hole in the bottom of the pepper. Place bell peppers in baking dish, hole side up, along with the chicken broth. Fill bell peppers with orzo filling.

Cover baking dish with foil. Bake for 45 minutes. After 45 minutes, remove foil, top each bell pepper with some parmesan cheese and cook for an additional 15 minutes. Serve.