Italian Orzo Stuffed Peppers

Delicious! I got this recipe from allrecipes.com. This is definitely an easy, healthy, weeknight meal. I hope you enjoy!

• 3 tbsp extra virgin olive oil
• 1 lb package orzo (may be a little much for this recipe- use your judgment)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1 lb ground turkey or beef
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tsp dried oregano
• 1 (14.5 oz) can Fire-Roasted diced tomatoes
• 4 medium vegetables such as peppers or zucchini, halved with seeds removed

1. Preheat oven to 425 degrees. Coat a deep casserole dish with 1 tsp of olive oil.
2. In a large pot, boil salted water for orzo; cook until al dente, following package instruction. Drain, reserving 1/2 cup pasta water.
3. In the meantime, cook onion and garlic in a large saucepan with a tablespoon of olive oil and a tsp of salt over medium heat, stirring occasionally. Heat until soft and golden, about 6 minutes. Remove half of onion, garlic, and oil mixture; set aside. Add ground meat to the saucepan. Saute until cooked through, about 5 minutes.
4. Remove saucepan from heat and combine meat with orzo, reserved pasta water, chopped parsley and oregano. Salt and pepper to taste.
5. Line bottom of casserole dish with tomatoes and top with remaining half of the onion, garlic and oil saute. Arrange vegetable halves, cut side up, in the tomato sauce. Divide orzo-meat filling between vegetables, and cover dish with foil. Bake until vegetables are tender, about 30 to 35 minutes.
6. Spoon some of the pan juices and tomatoes on top of each vegetable before serving. Garnish with parsley.