Orzo-Stuffed Bell Peppers with Marinara

Ingredients

• 4 large bell peppers, halved lengthwise and seeded
• 1 cup orzo pasta, uncooked
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, for drizzling

Method

1. 1

   Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.

2. 2

   Arrange the bell pepper halves cut-side up in the baking dish, drizzle with 1 tablespoon olive oil, and season with a pinch of salt.

3. 3

   Bake the peppers until just tender, about 20 minutes.

   20:00 · Bake peppers
4. 4

   While the peppers bake, bring a 6-quart saucepan of salted water to a boil and cook the orzo until al dente, about 8 minutes.

   8:00 · Cook orzo
5. 5

   Drain the orzo and set aside.

6. 6

   Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat and sauté the onion until softened, about 4 minutes.

   4:00 · Sauté onion
7. 7

   Add the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
8. 8

   Stir in the cooked orzo, 1 1/2 cups of the marinara sauce, Parmesan, basil, oregano, salt, and pepper until well combined.

9. 9

   Remove the peppers from the oven and spoon the orzo mixture evenly into each half, mounding slightly.

10. 10

    Spoon the remaining 1/2 cup marinara sauce over the tops of the filled peppers and sprinkle with mozzarella.

11. 11

    Return the dish to the oven and bake until the cheese is melted and bubbling, about 20 minutes.

    20:00 · Bake stuffed peppers
12. 12

    Let the peppers rest for 5 minutes before serving.

    5:00 · Rest