Stuffed peppers with chopped meatballs and rice

Ingredients:

• 4 large sweet peppers (any color)
• 1 tbsp extra virgin olive oil + extra for drizzling
• 6 plum tomatoes or small tomatoes on the vine
• 4 cloves of garlic
• 1 fresh red chili pepper
• 1 red or sweet onion
• 2 tbsp finely chopped fresh thyme
• 3 tablespoons of butter
• 0.5 cup orzo pasta
• 1 cup long-grain white rice
• 2 cups chicken broth
• 20 - 24 small meatballs, crumbled
• 1.5 - 2 tbsp. shaved or grated parmesan

Preparation:

1. Preheat oven to 200°C.
   
   Halve the bell peppers lengthwise and remove the seeds. Season with salt and pepper and drizzle with olive oil. Place the peppers, cut-side down, in a large casserole. Make a cross-shaped cut in each pepper and roast for 20 minutes. Let cool slightly.
2. Meanwhile, coarsely grate the tomatoes into a bowl, discarding the skins. You should have about 2 cups of pureed tomatoes. Grate the garlic, chili pepper, and onion into the same bowl. Season with salt and pepper. Add a drizzle of olive oil and thyme.
3. In a medium saucepan, heat the butter and 1 tablespoon of olive oil over medium heat. Add the orzo pasta and cook until golden brown. Add half the tomato sauce and the rice and stir for 1-2 minutes. Add the broth and bring to a boil. Reduce the heat, cover, and simmer until the rice is tender, 17-18 minutes.
4. Combine the rice mixture, crumbled meatballs, and 3/4 cup Parmesan cheese. Spoon the filling over the peppers and top with the remaining tomato sauce, remaining cheese, and olive oil. Bake until the peppers are heated through and the tops are golden brown, about 45 minutes.
   
   Note
   
   Stuffed peppers can be covered and refrigerated if making ahead. Bring to room temperature before baking..