Italian Stuffed Peppers

Italian Stuffed Peppers

1 (14 ounce) can Italian Diced tomatoes
1 zucchini, grated
1/4 cup finely shredded soy mozzarella cheese – plus more for topping (if you eat dairy, use grated Romano)
2 tbsp. chopped fresh basil
1/4 cup finely chopped red onion
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups vegetable broth
1 cup orzo
3 bell peppers

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl. Add the zucchini, cheese, basil, onion, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Drain the orzo, reserving the broth & transfer the the orzo into the vegetable mix to combine. Transfer the warm broth into a sprayed baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base of each pepper.

Place the peppers in a sprayed baking dish with the warm broth. Spoon the orzo mixture into the peppers. Cover the dish with foil sprayed with cooking spray and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with grated soy cheese and continue baking until the cheese is golden, about 15 minutes.

Serves 2-3.