Stuffed Peppers

Vegetarian Stuffed Peppers

Ingredients:

6 colorful bell peppers (make sure they can stand upright without falling over)

1 lb orzo

1 block of feta

freshly grated parmigiano reggiano 

freshly grated pecorino romano

1 bunch fresh parsley

ground black pepper to taste

Preheat oven to 350. Cook orzo according to package directions. Meanwhile, carefully slice the top off of each pepper like a jack-o-lantern, and remove stem and seeds. Set a large pot of water to boil. Finely chop parsley. When the water is boiling, add the peppers, and use a large spoon to make sure they are entirely submerged. Boil peppers for five minutes, the remove from water with a slotted spoon and carefully drain water from the insides of the peppers. Set peppers upright in a glass baking dish.  Combine the cooked orzo with the crumbled feta, parsley, black pepper, and cheeses (while reserving about a half cup of romano). Stir well, and with a narrow spoon, fill the peppers with the orzo mixture, being mindful to pack it very densely. Sprinkle the remaining romano cheese over the top of each pepper to make a little crown. Bake for 30-45 minutes until cheese is crispy, but not burnt.