4 large bell peppers (any color)
1/3 c. uncooked orzo pasta
1 lb. lean ground chuck or ground sirloin
1 small onion, diced
2 plum tomatoes, seeded and chopped
1 clove garlic, minced
1 pkg. low-sodium El Paso taco seasoning OR 3 Tbls. of my homemade Taco Seasoning
1/3 c. water
1/3 c. sliced black olives, optional
1-1/2 c. shredded cheddar or Mexican blend cheese, divided
Cut tops off peppers or cut in half (your choice) and remove seeds. Or slice pepper lengthwise to have 8 halves and remove seeds.
In a large kettle, cook peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside.
Cook orzo pasta according to package directions. Drain and set aside.
Meanwhile in a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Reduce heat to low.
Add the tomatoes, taco seasoning, water, garlic and black olives. Cook uncovered about 10 minutes, stirring occasionally.
Stir pasta into meat mixture. add 1/2 cup cheese and spoon into peppers.
Place in a baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 10 minutes.
Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese melts.