I like to use small peppers when making this side dish so that each pepper can be an individual portion. Orzo adds a bit of a different twist on the usual rice stuffing. If you have leftover stuffing, serve it as a side dish or cold salad at another meal.
- 2 cups dry orzo -
- 2 Tbsp extra-virgin olive oil, divided use -
- 2 cloves garlic, crushed -
- 1 large zucchini, finely grated -
- 1 (14 oz) can diced tomatoes (including juice) -
- 1 Tbsp fresh basil, finely chopped (or 1½ tsp dried basil) -
- Kosher Salt -
- Freshly ground black pepper -
- 10 mini peppers or 6 very small bell peppers -
1. Cook the orzo in salted water according to package directions. When done, drain well. place in a large bowl and mix with 1 tablespoon olive oil. Set aside.
2. Meanwhile, sauté garlic in 1 tablespoon oil until fragrant (not brown). Add zucchini and diced tomatoes with juice. Cook until zucchini is soft, about 10 minutes. Then add basil, salt, and pepper. Pour vegetables into a strainer that is set over a bowl and reserve juices. Mix vegetables with cooked orzo.
3. Cut off the top of the peppers and cut out the ribs and seeds. Place in a deep greased baking dish (if using bell peppers, cut a tiny bit off the bottom to create a straight edge so that they can stand upright). Fill the peppers with the orzo mixture. Pour the reserved vegetable juice into the pan around the peppers. (Alternatively, you can use vegetable or chicken stock.)
4. Cover baking dish tightly and bake at 350°F for approximately 35 to 40 minutes. Serve warm or at room temperature.