Orzo Stuffed Bell Peppers

• 8 ounces orzo pasta
• 2 teaspoons oil
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 1 celery, diced
• 12 teaspoon thyme
• 1 tablespoon chopped fresh parsley
• 12 cup grated parmesan cheese
• 2 cups low sodium chicken broth
• 3 ounces reduced-fat provolone cheese, grated
• 6 red bell peppers
• 3 teaspoons dry breadcrumbs

1. Preheat oven to 350.
2. Prepare pasta according to package directions; drain and set aside.
3. Heat oil in medium saucepan; add garlic, onion and celery.
4. Cover and cook until vegetables are soft.
5. Remove from heat.
6. Stir in pasta, thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese.
7. Cut tops off the peppers and remove seeds.
8. Cut a small piece off the bottoms so peppers will stand upright.
9. Spoon the pasta mixture into each pepper and set in baking dish.
10. Sprinkle each pepper with 1/2 teaspoon bread crumbs.
11. Sprinkle the remaining half of the provolone on top of the peppers.
12. Pour the remaining 1 1/2 cups of broth around peppers.
13. Bake 45 minutes until lightly browned on top and tender.
14. Serve immediately.

orzo pasta, oil, garlic, onion, celery, thyme, parsley, parmesan cheese, chicken broth, provolone cheese, red bell peppers, breadcrumbs

Taken from www.food.com/recipe/orzo-stuffed-bell-peppers-253770 (may not work)