A delightful twist on a classic stuffed vegetable dish, these bell peppers are filled with a cheesy orzo mixture and baked to perfection.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and saves time later.
Cut the tops off the bell peppers and remove the seeds and membranes inside.
Save the tops to use as lids for a fun presentation.
In a saucepan, melt the butter over medium heat and sauté the chopped onion until soft.
Stir frequently to prevent the onion from burning.
Add the orzo to the saucepan and stir to coat it with the butter.
Toasting the orzo enhances its nutty flavor.
Pour in the chicken broth gradually, stirring constantly, and cook until the orzo is tender but still firm.
Add the broth in small amounts to control the texture of the orzo.
Stir in the Parmesan cheese and season with salt, pepper, and oregano.
Taste the mixture and adjust the seasoning as needed.
Stuff each bell pepper with the orzo mixture and top with shredded mozzarella cheese.
Press the filling gently to ensure the peppers are fully stuffed.
Place the stuffed peppers in a baking dish, cover with foil, and bake for 20 minutes.
Covering the dish helps the peppers cook evenly.
Remove the foil and bake for an additional 10 minutes to melt and brown the cheese.
Keep an eye on the cheese to prevent it from burning.
Serve the stuffed peppers warm and enjoy!
Garnish with fresh herbs like parsley or basil for added flavor.
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