Ingredients:

• 2  large  yellow, red, or green sweet peppers, halved lengthwise
• 2/3  cup  uncooked orzo
• 1  clove  garlic, minced
• 1  tablespoon  olive oil or cooking oil
• 4  teaspoons  all-purpose flour
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 3/4  cup  fat-free milk
• 1  large  tomato, peeled, seeded, and chopped (3/4 cup)
• 1/4  cup  thinly sliced green onion
• 1/3  cup  shredded provolone cheese (1-1/2 ounces)
• 1  tablespoon  snipped fresh mint (or 2 tablespoons snipped fresh basil, or 1/2 teaspoon dried mint or 1 teaspoon dried basil, crushed)
• 2  tablespoons  grated Asiago or Parmesan cheese

Directions:

Preheat oven to 375 degree F.

1. Clean peppers and remove stems, membranes, and seeds. Cook in a covered saucepan in a large amount of boiling water for 3 minutes. Drain well.
2. Cook orzo according to package directions; drain and set aside.
3. In a small saucepan, heat oil and cook the minced garlic for 1 minute. Stir in the flour, salt, and black pepper. Add the milk all at once. Cook and stir until thickened and bubbly. Stir in the cooked orzo, tomato, green onion, provolone cheese, and mint or basil.
4. Place the sweet pepper halves in a 2-quart square baking dish. Spoon filling into peppers and spoon any remaining filling around peppers. Sprinkle with Asiago or Parmesan cheese.
5. Bake in a 375 degree F oven for 20 to 25 minutes or until heated through.

Makes 4 servings.