Stuffed Peppers With Orzo

• 2 large bell peppers (yellow and or or green)
• 12 ounces ground lamb or 12 ounces turkey or 12 ounces pork
• 13 cup onion, chopped
• 1 (8 ounce) can stewed tomatoes
• 13 cup orzo pasta
• 1 tablespoon snipped of fresh mint (or 1/2 tsp. dried mint, basdil or oregano, crushed) or 1 tablespoon basil (or 1/2 tsp. dried mint, basdil or oregano, crushed) or 1 tablespoon oregano (or 1/2 tsp. dried mint, basdil or oregano, crushed)
• 12 teaspoon ground allspice
• 12 cup water
• 14 teaspoon salt
• 14 teaspoon pepper
• 12 cup grated parmesan cheese

1. Halve peppers lengthwise, removing stems ends, seeds and membranes.
2. Immerse peppers in boiling water for 3 minutes.
3. Remove and sprinkle with salt.
4. Invert peppers on paper towels to drain well.
5. In a skillet, cook lamb, turkey, or pork and onion for 5 minutes, or till meat is brown and onion is tender.
6. Drain fat.
7. Stir in stewed tomatoes, uncooked pasta, mint, basil or oregano, allspice, water, salt and pepper.
8. Bring to boil, reduce heat.
9. Cover and simmer for 7-8 minutes, or till pasta is al dente.
10. Stir in 1/4 cup of Parmesan cheese.
11. Fill peppers with meat mixture.
12. Place in a 2-quart square baking dish along with any remaining meat mixture.
13. Bake in a preheated 375F oven for about 15 minutes, or till heated through.
14. Sprinkle with remaining cheese.
15. Let stand for 1-2 minutes before serving.

bell peppers, ground lamb, onion, tomatoes, orzo pasta, mint, ground allspice, water, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/stuffed-peppers-with-orzo-375533 (may not work)