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1
Preheat oven to 400F.
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2
Pour can of diced tomatoes into a large bowl, sprinkle with Italian seasoning and, using your hands, crush tomatoes to make it into a rustic sauce.
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3
Now, wash off your zucchini (and your tomato covered hands) and cut off one end from each of the zucchini.
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4
Take out your handy grater and grate them both.
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5
Throw the grated zucchini into the bowl with the tomatoes.
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6
Next, chop up your mint leaves and garlic, put them in the bowl too.
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7
Add the olive oil, parmesan, salt and pepper and give a good stir.
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8
Meanwhile, put chicken broth in a medium saucepan and place over medium high heat.
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9
Once boiling, add orzo pasta and cook for 4 minutes, just to partially cook the orzo.
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10
Strain pasta using a fine sieve over a bowl to reserve chicken broth.
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11
Transfer chicken broth to a large baking dish.
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12
Mix orzo pasta into the tomato mixture.
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13
Cut the tops off of the bell peppers and remove the guts.
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14
If the peppers cannot stand up straight on their own, carefully cut a thin piece of the bottom of the pepper off making sure not to cut so deep that you make a hole in the bottom of the pepper.
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15
Place bell peppers in baking dish, hole side up, along with the chicken broth.
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16
Fill bell peppers with orzo filling.
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17
Cover baking dish with foil.
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18
Bake for 45 minutes.
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19
After 45 minutes, remove foil, top each bell pepper with some parmesan cheese and cook for an additional 15 minutes.
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20
Serve.
