Easy weeknight meal that can be a vegetarian dish.
Course Main Dish
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6
Author Must Have Mom via Pasta Fits Org
Ingredients
8oz.OrzoDitalini, or other small pasta shape, uncooked
2tsp.vegetable oil
2clovesgarlicminced
1medium onionfinely diced
1celery stalkfinely diced
1tsp.fresh thymeor 1/2 tsp. dried thyme
1tbsp.chopped fresh parsley
1/2cupgrated Parmesan cheese
2cupslow-sodium chicken brothdivided*
4oz.provolone cheesegrated and divided
6medium red bell peppers
3tsp.dry bread crumbs
*For a vegetarian recipetry vegetable stock or a vegetarian bouillon cubes.
Instructions
Prepare pasta according to package directions; drain and set aside.
Put the vegetable oil in a medium saucepan and warm over medium heat. Add garlic, onion and celery. Cover pan and let vegetables cook until very soft. Remove from heat.
Stir in pasta, thyme, parsley, Parmesan cheese, salt, 1/2 cup of the chicken broth and half the provolone.
Preheat oven to 350 degrees F. Cut the tops off the peppers and remove the seeds. Cut a small piece off the bottom of each pepper so they will stand up.
Spoon the pasta mixture into each of the peppers and then set the peppers in a baking dish. Sprinkle 1/2 teaspoon bread crumbs on top of each pepper.
Sprinkle remaining provolone over top of each pepper. Pour the remaining 1 1/2 cups chicken broth around the peppers.
Bake for 45 minutes, until peppers are brown on top and very tender. Remove peppers from baking dish with a spatula. Serve immediately.