Orzo-Stuffed Peppers

from handletheheat.com)

I had all the ingredients on hand, so why not?! Easy, tasty, nice vegetarian option on weeknight after stressful work day!

1 (28-oz) can whole Italian tomatoes
1 tbsp dried oregano
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 tsp salt
1 tsp black pepper
4 cups low-sodium chicken or veggie broth
1 cup orzo
6 sweet bell peppers (red & yellow)
1/4 cup chopped basil

Preheat oven to 400 degrees.

Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers. Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 3 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth. Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with non-stick foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.