Instructions: Cut top off green peppers. Remove seeds and membranes. Blanch for 3 minutes in boiling salted water. Drain, inverted on paper towels. Pesto: Combine parsley, 1/4 cup Parmesan cheese, walnuts, basil, salt and garlic in food processor or blender until blended. With motor running, slowly pour in olive oil. Process until blended. Reserve. Cook ground beef in large frypan unitl not pink. Pour off fat. Stir in pesto, orzo and tomato. Spoon equally into pepper shells. Bake at 350 F. for 20 minutes. Sprinkle with 2 Tbsps.

more grated Parmesan cheese.

NOTES : In place of all Pesto ingredients, you can use prepared pesto.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.