Italian Stuffed Peppers

Red Bell Peppers Stuffed with Orzo, Artichoke Hearts, and Diced Tomatoes in a Light Alfredo Sauce

serves 4

Ingredients

1 Artichoke

1 Medium-sized Vine-Ripened Tomato

~1 1/2 C orzo

2 Red Peppers

~1/2 C Alfredo Sauce

pinch of breadcrumbs (optional)

Instructions

Steam the artichoke and remove the heart (this can be done ahead of time and refrigerated). Cook the orzo according to package instructions; drain but do not rinse. Mix with the alfredo sauce. Dice the tomato and cut the artichoke heart into roughly 1/4 inch pieces, mix with the orzo.

Cut the tops off the peppers and deseed/devein the peppers. Fill with the orzo mix and sprinkle lightly with breadcrumbs and freshly-grated parmesan if desired. Bake at 350 for 10-15 minutes until you can smell the peppers beginning to roast.