Red bell peppers stuffed with orzo in a creamy tomato sauce, topped with cheese.
Preheat oven to 450F
Cut both peppers in half, lengthwise, from the stem to the base. Remove seeds and trim white membrane.
Heat olive oil in a large pan and sauté onions until fragrant, then add in garlic, zucchini, mushrooms, oregano, paprika and balsamic vinegar and sauté until zucchini and mushrooms are soft. Then stir in Sun Dried Tomato Ketchup, orzo, basil and ½ of the Boursin cheese and mix to fully incorporate.
Next, stuff the four pepper halves with the orzo filling and place on a baking tray. Cover the peppers with tin foil, and bake in the oven for 25 minutes at 450F.
After 25 minutes, remove the peppers from the oven, remove and discard the tin foil and top the peppers with the remaining Boursin cheese.
Put the oven temperature on Broil and broil the peppers for 3 to 5 minutes, or until the cheese is lightly browned.
Serve garnished with extra basil leaves.