Orzo Stuffed Peppers

How fun are these?! Served warm or cold, you'll love the orzo salad inside these sweet orange peppers. The tender pasta is spiked with parmesan, onion, garlic, and oregano; it's also made velvety smooth with a touch of olive oil. And I love how the orzo makes crooked teeth! You could also use rice for the same effect...

To create Jack O'Lanterns: Use a small, sharp paring knife to cut out the eyes, nose, mouth... whatever you want! It's a LOT easier than carving a pumpkin.

No need to bake! This is great because baking wilts the peppers and makes them wrinkly (instead of Early October fresh pumpkins, they look aged gourds from late November).

Orzo Stuffed Peppers

1 cup orzo pasta
2 tablespoons olive oil
2 tablespoons grated parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and ground black pepper
4 green bell peppers, tops sliced off and reserved, seeds removed and cut like a Jack O'Lantern (if desired)

Cook the orzo according to the package directions. Drain and return the warm pasta to the pot. Add the oil, cheese, onion powder, garlic powder, and oregano and toss to coat. Season to taste with salt and pepper.
Stuff the pasta into the prepared peppers and serve warm, room temperature or chilled.

Serves 4