Instructions: Prepare the bell peppers for stuffing: see directions in the notes. Set upright in a small microwave-proof casserole.

To cook the orzo, bring 2 quarts water to a boil. Add orzo and cook for 7 to 9 minutes (or as directed). Drain, rinse with cold water, and reserve.

Meanwhile, combine the beans, tomatoes, onions, oil and half the basil in a medium-sized saucepan. Bring to a boil; reduce heat and simmer until the onions are tender and sweet. Add pepper to taste.

Preheat oven to 400F.

Combine the sauce with the cooked orzo, grated zucchini and carrot. Add raisins, if using. Spoon the filling into the bell peppers (some filling may spill over into casserole). Cover; vent cover. Microwave on high for 6 mins, turning the pan twice. Remove pan from microwave. Remove cover.

Sprinkle with crumbs and baked in the conventional oven until crumbs are lightly browned and the peppers are heated through.

May be served with a splash of balsamic vinegar, fig vinaigrette, or Worcestershire sauce.

Serving Ideas : Light salad of lettuce and fruit, such as canned pears.

NOTES : Sweet bell peppers are excellent for stuffing. Cut off the top and spoon out the seeds and the ribs before stuffing. May be frozen for 15-20 minutes, so the vegetables dont tear when stuffing.

These peppers are partially cooked in the microwave and finished in the oven.

Its been awhile since i made this: all i remember is Bob wanting to add raisins.I didnt write down our reaction on this one. The pepper is softened in the microwave then the peppers are conventional oven-dried

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