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This recipe is one that I created for filming with firefighters at the Oxnard Fire Station. They enjoyed it, and I hope you will too!
- 4 medium red bell peppers
- 4 T. olive oil, divided
- 2 c. orzo pasta, uncooked
- ½ medium onion, diced fine
- 1 13.75 oz. can artichoke hearts, drained and chopped fine
- 1 clove garlic, minced
- 1 t. lemon zest
- 4 c. water
- 1 t. salt
- 2 T. lemon juice
- 4 oz. parmesan cheese, grated
Slice peppers in half vertically, through the stem. Remove the seeds and any white membrane with a paring  knife. Spray a large skillet with cooking spray and add 2 tablespoons olive oil. Heat over high heat till quite hot. Add the peppers, cut sides down, to the skillet. Let peppers sear for 3 - 4 minutes, then turn over and sear for another 3-4 minutes. Remove peppers from the oil and drain on paper towels, wiping to remove excess oil. Reserve oil for later use if desired.
In same large skillet, sauté onion in 2 tablespoons olive oil until translucent. Add orzo and artichoke hearts and sauté until orzo is golden. Add garlic and sauté 1 minute more. Stir in remaining ingredients, bring to a simmer, cover, and simmer until liquid is absorbed. Stir in lemon juice.
Fill each pepper half, top each with a sprinkling of parmesan cheese, and place in a 350 degree oven for 15 minutes to melt the cheese. Serves 8
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