Instructions: Cook orzo in boiling water, al dente, about 9 minutes.

Preheat oven to 350F.

Drain tomatoes. Chop tomatoes and reserve 1 cup of juice. Combine all ingredients with cooled orzo and mix well. Spoon into pepper halves and place in a baking pan. Spoon 1T reserved tomato juice over surface of each pepper. Pour remaining juice into bottom of baking pan.

Cover with foil and bake for 50 minutes. Remove foil and continue baking, basting with juices every 10 minutes, until peppers are tender, about 25 more minutes.

Broil peppers until a light crust forms on surface and peppers are lightly browned.

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