Halloweenie Stuffed Peppers 

(4 servings, plus extra filling)

Ingredients

1.5 cups ( 215 g ) uncooked Orzo pasta
3 cloves garlic
4 bell peppers
1 796 ml (about 28 oz) can whole tomatoes, juice reserved
3/4 cup ( 140 g) goat cheese|
¼ cup (about 38 ml) olive oil, and some for brushing the peppers before baking
Salt to taste
Spinach or other greens for presentation

Notes: You can use rice or couscous for this recipe instead of orzo. Instead of goat cheese, try cream cheese or Parmesan! Also, you will likely have extra filling depending on the size of your peppers.

Directions:

1. Preheat our oven to 400 F ( 200C or Gas Mark 6). Prepare a baking pan with parchment paper and set aside.

2. Bring a pot of water to boil and boil the orzo according to the package or your taste. It shouldn’t be fully cooked, ideally al dente.

3. While the orzo is cooking, prepare the garlic and peppers. Chop or mince the garlic and place it into a big bowl. Cut the tops off the peppers, remove all of the seeds and inside stuff. Turn it over and slice a very thin layer off the bottom if necessary to make sure the pepper doesn’t fall over. Set those aside.

4. Place the tomatoes into the large bowl. Keep the juice of the tomatoes in case you want to add some to the filling mix. Break up the tomatoes with your hands, a fork , a masher - whatever you like. Add the cheese, olive oil and salt.

5. When the orzo is done, drain it with a sieve (the pieces are small, so beware if you use a colander). Add the orzo to the bowl and mix to combine.

6. Cut out fun shapes in the peppers to make them look like Jack O' Lanterns. Place the peppers onto the baking dish and spoon in the orzo mixture. Depending on the size of your peppers, you might have extra. Cover the peppers with the top and brush everything with olive oil.

7. Bake the peppers for 30 minutes, covered with foil and then 10 minutes with the foil off.