Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        orzo -- or other small
                        -- pasta shape
   2      teaspoons     oil
   2      cloves        garlic -- minced
   1      medium        onion -- chopped
   1                    celery stalk -- diced
     1/2  teaspoon      thyme
   1      tablespoon    chopped fresh parsley
     1/2  cup           grated parmesan cheese
   2      cups          low-sodium chicken broth
   3      ounces        reduced-fat provolone cheese -- grated and divided
                        -- in halves
   6                    red bell peppers
   3      teaspoons     dry bread crumbs

Preparation:

Preheat oven to 350øF. Prepare pasta according to package directions; drain and set aside. Heat oil in medium saucepan; add garlic, onion and celery. Cover and cook until vegetables are soft. Remove from heat. Stir in pasta, thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese. Cut tops off the peppers and remove seeds. Cut a small piece off the bottoms so peppers will stand upright. Spoon the pasta mixture into each pepper and set in baking dish. Sprinkle each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers. Pour the remaining 1 1/2 cups of broth around peppers. Bake 45 minutes until lightly browned on top and tender. Serve immediately. Preparation time: 25 minutes Baking time: 45 minutes

Nutritional Information:

Calories: 272 Carbohydrate: 38 g Protein: 14 g Fat: 7 g Saturated fat: 3 g Sodium: 383 mg Fiber: 3 g Serving size: 1 pepper