Orzo + Turkey Stuffed Peppers

I don't know about you, but I'm always looking for healthy recipes that are easy to throw together on a weeknight.  If you are the same way, this recipe is for you.  Do not be intimidated by the long list of ingredients... I'm guessing that you have most of them in your refrigerator right now anyway!  It is easy to make this vegetarian-friendly too.  We really enjoyed these stuffed peppers and thought they were a nice change from the norm!

Orzo + Turkey Stuffed Peppers
(Adapted from Maria and Josh)
Yield: 6 Servings


1 Tbsp. Olive Oil
1/2 Yellow Onion, chopped
1 lb. Ground Lean Turkey
3 Cloves Garlic, minced
2 C. Fresh Spinach Leaves, loosely packed
1 (28 oz) Can Diced Tomatoes
4 C. Chicken or Vegetable Broth
1 1/2 C. Orzo, uncooked
1/2 C. Mozzarella Cheese, shredded (reserve some for topping)
1/3 C. Pecorino Romano cheese, freshly grated (reserve some for topping)
Salt and Pepper, to taste
1/4 C. Fresh Basil Leaves, chiffonade (optional)
6 Sweet Bell Peppers (a mix of whatever colors you want)

Preheat oven to 400F degrees.  In a large sauté pan, heat the olive oil over medium heat.  Add the onion and ground turkey; cook until onions are tender and meat is just browned (about 6 minutes).  Add the garlic and cook for two more minutes. Stir in the fresh spinach and sauté until it is wilted.  Remove from heat and add diced tomatoes to this mixture.

Meanwhile, bring the broth to a boil in a medium saucepan.  Add the orzo and cook for five minutes; strain, reserving broth.  Stir the orzo into the tomato/spinach/turkey mixture.  Stir in the cheeses, reserving some for the topping.  Season with salt and pepper.  At this point, you will also want to stir in the fresh basil chiffonade.

In a 3-quart baking dish, add the vegetable broth.  Slice the tops off the peppers, carefully removing the ribs and seeds.  If needed, cut a very thin slide from the base of the peppers so that they will stand up in the baking dish.  Place the peppers in the baking dish and spoon the orzo mixture into the peppers.  Cover the dish with foil and bake at 400F degrees for 40 minutes.  Remove the foil, sprinkle with reserved cheese and continue to bake uncovered for 15 more minutes.  Remove from oven and serve warm.