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Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken 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. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
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Mole Rojo
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By tuleda_1891381
savannah,georgia
on October 11, 2012
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love,love,love this is so good to serve on the weekends when weather is cooler, family and friends want it anytime.
By Tilliejewel
San Antonio, Tx
on August 27, 2011
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Wow....this is a very good one!!! Like comfort food!! Looks good and taste great!
By timmy33705
St Petersburg, FL
on August 17, 2011
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I was planning a vacation to NC to visit my family and saw this recipe on Giada's show and thought what a good meal to try out while there. I purchased all of the items needed and added an extra one, panchetta. I think my family lost their minds when this was cooking as they all kept hovering around the oven asking "how much longer". You could hear a pin drop when everyone got their pepper! This recipe is absolutely AMAZING!!! I made extra of the orzo mixture and we had that the next day just by itself.
Read all 7 reviews