‘Beef’ and Orzo-Stuffed Peppers

Instructions

• Preheat the oven to 350°F.
• Cook the orzo pasta according to the directions on the package. Drain and set aside.
• Fill a large pot with water and bring to a boil. Cut the tops off the peppers (save them) and scrape out the insides, removing the seeds. Place the peppers into the boiling water, simmer for 3 minutes, remove from the water, and invert them onto a paper towel to drain.
• Place the parsley, vegan parmesan, walnuts, basil, 1/2 tsp. of the salt, and the garlic into a food processor and pulse until blended. With the food processor running, slowly add 1/4 cup of the olive oil and continue processing to form a smooth pesto.
• In a large skillet, brown the beef-style crumbles in the remaining oil over medium heat. Stir in the orzo, pesto, the remaining 1/2 tsp. of salt, and the chopped tomato. Continue cooking, stirring frequently, until the mixture is heated through.
• Pour the tomato sauce into an 8-inch glass baking dish. Fill the peppers with the “beef” mixture and place them into the baking dish. Put the pepper tops back on and bake for 20 minutes.