Living in a house with a meat lover and a veggie lover, it’s hard to find meals we can both fall for, but tonight I found a recipe that brought harmony to our kitchen.

Orzo Stuffed Peppers:

Cut tops off peppers; remove seeds and membranes. Chop the tops and set aside.

Cook orzo, drain, and set aside.

Rinse peppers under cold water and place in a large pot of salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Chop the onion, tomatoes, and garlic.

Heat olive oil a large skillet over medium heat until hot. Sauté  green pepper, onion, and garlic until vegetables are tender. Add tomatoes, tomato sauce, oregano, basil, 1 teaspoon salt, and pepper to taste. Simmer for about 10 minutes.

While the Veggies are simmering, brown ground beef in a separate skillet.

Once the veggies are done cooking, combine with meat and rice.

Line a small casserole dish with foil. Place peppers in the casserole dish and spoon in filling.

Bake at 350 for about 30 minutes.

Sprinkle with cheese and leave in oven long enough to melt the cheese.

Plate and devour.

Ingredients: 

2 green bell peppers
1 tablespoon olive oil
1/2 cup chopped onion
1 can (14.5 ounces) tomatoes
1 can (8 ounces) tomato sauce (or use the sauce from the canned tomatoes)
2 cloves garlic, minced
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
salt
black pepper
2 pounds lean ground beef or chuck
1 cup cooked orzo
shredded mild Cheddar and Monterrey Jack cheese