Orzo Stuffed Bell Peppers

I'm really into stuffed peppers right now.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 8  ounces orzo pasta
• 2  teaspoons  oil
• 2  garlic cloves, minced
• 1  medium onion, chopped
• 1  celery, diced
• 1⁄2 teaspoon thyme
• 1  tablespoon  chopped fresh parsley
• 1⁄2 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

Directions

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