Sauteed Vegies and Orzo Stuffed Peppers

Ingredients

• 2 cups orzo pasta, cooked
• 1 red pepper, cut into half lengthwise and cleaned
• 1 yellow pepper, cut into half lengthwise and cleaned
• 1/2 yellow onion, peeled and minced
• 2 garlic cloves, minced
• 1 large carrot, peeled and minced
• 2 celery ribs, minced
• 1/2 cup pea pods, finely chopped
• 1 small tomato, finely chopped
• 1/3 cup beef consomme
• 1/4 cup parmesan cheese, grated
• 1/4 cup mozzarella cheese, shredded
• 2 tablespoons butter
• kosher salt
• freshly cracked black pepper
• olive oil

Directions

1. 1

   Preheat the oven to 350°F.

2. 2

   In a casserole dish put the pepper shells cut side up, drizzle with olive oil and season with salt and pepper.

3. 3

   Bake the pepper shells for 30 minutes.

4. 4

   In a hot skillet add some olive oil and sautee the onion, carrot, celery, and garlic for a few minutes until soft.

5. 5

   Then turn down the heat to medium and add the pea pods, tomato and butter and sautee for about five minutes.

6. 6

   Season with salt and pepper and add the consomme, stir well and simmer about five more minutes.

7. 7

   When all of those ingredients are well incorporated remove from the heat and add the orzo, stir well.

8. 8

   Remove the peppers from the oven and put about 1 TBS of the mozzarella in the bottom of each shell then stuff with the orzo and top with Parmesan.

9. 9

   Bake the peppers 25 minutes or until the cheese is nicely melted and bubbly.