Orzo Stuffed Peppers

01Method

1. 1

   Heat the oven to 200°C/gas mark 6.

2. 2

   Tip the tomatoes into a large mixing bowl and break them up with kitchen scissors or your fingers. Add the grated courgette, mint, Pecorino, olive oil, garlic, salt, and pepper, then stir everything together.

3. 3

   Bring the chicken stock to a rolling boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes — it should still be quite firm. Drain the orzo through a fine-mesh sieve directly into the bowl with the vegetable mixture and stir to combine. Pour the hot stock into a large baking dish (approximately 3.4 L).

4. 4

   Cut the tops off the peppers and discard the seeds and white ribs. Trim a very thin sliver from the bottom of each pepper so they sit upright.

5. 5

   Stand the peppers in the baking dish in the stock. Fill each one generously with the orzo mixture. Cover the dish tightly with foil and bake for 45 minutes. Uncover, scatter extra Pecorino over each pepper, and return to the oven for a further 15 minutes until the cheese is golden. Transfer carefully to a serving plate and serve.