Stuffed Peppers for Four – A Quick and Satisfying Weeknight Meal.

1/2 cup uncooked orzo pasta
4 medium sweet peppers (any color)
1/4 cup water
1-pound lean ground beef (93/7 for best results)
1/2 cup chopped onion
2 cups Rao’s tomato basil pasta sauce (or sauce of your choice)
1 cup frozen broccoli/cauliflower/carrot blend, thawed and chopped fine
1/2 cup grated Parmesan cheese
1/4 cup mozzarella cheese

Cook orzo according to package directions; drain and set aside. Wash peppers thoroughly, dry, and cut tops from peppers gently removing seeds. Save the tops and chop for salads or freeze for later use - no waste 😀. Place peppers in a 3-qt. round microwave-safe dish. Add water; microwave on high until peppers are crisp-tender, 7-9 minutes depending on your microwave.

In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain. Using a food process, finely chop the vegetables. Once the meat is completely cooked and is no longer pink, drain if needed. Stir in orzo, vegetables, and pasta sauce. Cook for about 3 minutes until the vegetables are cooked and the flavors have infused. Remove from heat and add 1/4 cup Parmesan cheese; mix well to incorporate cheese into the mixture.

Remove peppers from the microwave, and drain any water that has accumulated inside the peppers. Spoon the meat mixture into peppers, packing each until full, mounded at the top, and slightly overflowing. Sprinkle the peppers with extra Parmesan and then Mozzarella cheese.

Microwave, uncovered, on high until peppers are heated through, and the cheese is fully melted. This should be approximately 1-2 minutes. Remove and allow to cool slightly before serving. Enjoy alone or with a side salad and crusty bread.

If you have extra filling remaining, refrigerate for another quick meal, or serve to those who are not pepper fans.

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