I've been making a lot of stuffed veggie recipes this fall. Most stuffed veggie recipes are warm and hearty, and even if they are covered in cheese, well, you're still eating your vegetables!
Ingredients:
1/2 cup mint, chiffonade
1/2 cup shredded Pecorino Romano, plus 1/4 cup
3 garlic cloves, minced
1 large zucchini (or two medium) grated with a box grater
1/4 cup olive oil
1 28 oz. can crushed tomatoes
1/4 cup basil, chiffonade
4 cups chicken broth
1 1/2 cups uncooked orzo
6 bell peppers (choose a few colors like red, orange, and yellow)
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