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1
Preheat the oven to 400 degrees F.
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2
Halve the bell peppers lengthwise and remove the seeds.
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3
Season with salt and pepper and drizzle with EVOO.
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4
Place the peppers cut-side down in a large casserole dish.
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5
Cut an X in the hull of each pepper and roast for 20 minutes.
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6
Let cool slightly.
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7
Meanwhile, in a mixing bowl, grate the tomatoes on the large holes of a box grater, discarding the skins.
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8
(You should have about 2 cups.)
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9
Grate the garlic, chile pepper and onion into the bowl and season with salt and pepper.
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10
Add a drizzle of EVOO and the thyme.
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11
Heat the butter and 1 tablespoon EVOO in a medium saucepan over medium heat.
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12
Add the orzo and toast until golden and fragrant.
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13
Add half the tomato sauce and the rice and stir for 1 to 2 minutes.
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14
Add the stock and bring to boil.
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15
Reduce the heat to a simmer, cover and cook until the rice is tender, 17 to 18 minutes.
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16
Combine the rice mixture, meatballs and 3/4 cup Parmigiano-Reggiano.
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17
Spoon the filling into the peppers and top with the remaining tomato sauce, the remaining cheese and a drizzle of EVOO.
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18
Bake until heated through and the tops are browned, about 45 minutes.
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19
Cook's Note: The stuffed peppers can be covered and refrigerated for a make-ahead meal.
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20
Bring to room temperature before baking.
