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Peppers Stuffed with Orzo
and Sharp Cheddar Cheese

4 large or 6 small bell peppers

½ cup orzo pasta, cooked and drained

3 cloves garlic, minced or pressed

1 small onion, chopped

1 medium zucchini, pattypan or yellow squash, chopped

2 tablespoons white wine or water

chopped fresh basil (or dried herbs of choice), to taste

4 ounces sharp cheddar cheese, shredded

Cut the tops from the peppers, remove the interior ribs and seeds.  Save the tops – these will be chopped up and added to the filling.  Steam the pepper shells for about 5 minutes, then remove from pan and turn them upside down to drain while you prepare the filling.  Sauté garlic and onion in olive oil for about 5 minutes.  Add the chopped squash and chopped pepper tops.  Sauté for another minute or so, add the wine or water, cover and steam over medium heart for a few minutes until the vegetables are crisp tender.  Remove from heat.  Toss in the cooked orzo and chopped basil, season with salt and pepper, and carefully add the shredded cheese.  Preheat oven to 350.  Place whole peppers upright in a small baking dish.  Divide filling in four and stuff the peppers.  Pour a little water in the bottom of the pan with the peppers, cover and bake until warmed through, approximately 20-30 minutes.  Remove peppers carefully from baking dish and allow to sit on a platter for 5 minutes before serving, to allow excess water to drain.