Veggie and Orzo Stuffed Peppers

I sure hope you guys like asparagus! In the next few days I need to use up two huge bunches. I'll be throwing it into everything from omelettes to pasta; breakfast, lunch, and dinner. Don't be surprised if I turn green by the end of the week.

Veggie and Orzo Stuffed Pepper

serves one

1 bell pepper, cut in half and seeds taken out

1 tbsp. olive oil

1 garlic clove, minced

salt and pepper

15 asparagus spears, cut into bite-size pieces

1 cup frozen peas

1/4 cup orzo

3 tbsp. parmesan cheese

Preheat the oven to 400 degrees. Cook the orzo for half the amount of time suggested on the box. The orzo will continue to cook in the oven later. Meanwhile, heat the olive in a small pan. Saute the garlic and asparagus for 2 minutes, until the asparagus is bright green but not fully cooked. Combine the asparagus, peas, orzo, and 2 tablespoons of cheese in a bowl.

Spoon the orzo mixture into the pepper halves and place them in an oiled baking dish. Cover with foil and bake for 40 minutes. Uncover, sprinkle with the remaining cheese, and bake for another 5 minutes.