Risoni, also known as orzo, is delicious rice shaped pasta. I used Explore Cuisine Organic Chickpea Risoni in this recipe. You get more bang for your buck with legume pasta since it already has the protein in it. It has a great texture, is gluten free, and cooks quickly. Of course you can use regular orzo, rice, or quinoa in this recipe. You can also add in some lentils for extra protein. Naturally vibrant in color the red, orange and yellow bell peppers are rich in vitamin C and antioxidants.
Directions
Preheat the oven to 400F. Pour the veggie broth into a pot and bring to a boil. Add the risoni and simmer for about 6 minutes. Or at this time, you can cook your orzo, rice or quinoa. In the meantime, cut off the tops of the peppers and remove all the ribs and seeds. You may need to cut just a little of the bottoms so that they stand straight in the baking dish. Add the remaining ingredients to a large bowl and mix together. When the risoni (or the grain you are using) is done cooking, drain with a mesh colander, reserving the extra broth. Pour the broth into a baking dish and add the risoni to the bowl with the zucchini mixture. Stir to combine. Fill each of the peppers with the mixture and top with some parmesan. Cover with foil and bake for 45 minutes. Then remove the foil and bake for another 15 minutes.
