Stuffed Peppers

I put a little spin on stuffed peppers cause my husband doesn't really like rice. These are more like an Italian version of stuffed peppers, and they couldn't be more delicious and easy! I served this with fresh corn on the cob. This recipe serves 2...at least for us it did :). Enjoy!

Stuffed Peppers
2 red or green peppers, cut in half; ribs and seeds removed
1/2 lb. lean ground beef or turkey
1/2 small onion, minced
2 cloves garlic, minced
1/2 zucchini, chopped small (baby spinach would be delicious too)
1 (15oz) can petite diced tomatoes
1/4 c. orzo, cooked
1/2-1 c. mozzarella
Fresh Parmesan

Cook orzo and drain. Brown ground beef and drain off any excess liquid/fat. Stir in onion and zucchini and saute a few minutes until veggies start to get soft; season with salt and pepper as you go. Add in minced garlic and saute a few more minutes. Add in tomatoes and cooked orzo. Heat until bubbly. Take off heat and add a handful of parmesan cheese to the filling.

Place pepper halves in a small baking dish with a little water on the bottom of the pan. Fill peppers with your meat/orzo filling. Sprinkle mozzarella on top.

Cover with foil and bake at 350 for 30-40 minutes until peppers are soft. Stick the pan under your broiler for a few minutes at the end to brown the cheese, or just uncover towards the end of baking. You can't over-bake this, so just bake until the peppers are softened to your liking.