Grilled Mediterranean Stuffed Peppers

Directions

• Step 1: Preheat grill to high heat.
• Step 2: Heat 1 Tbsp. oil in medium skillet on medium-high heat.
• Step 3: Add pasta; cook and stir 2-3 min. or until light golden brown.
• Step 4: Stir in broth and 1 cup sauce; bring to boil. Reduce heat to low; cover. Cook 4 min. or until pasta is very al dente, stirring occasionally.
• Step 5: Remove from heat; cool slightly. Stir in cheese, almonds and half the mint.
• Step 6: Brush outsides of peppers with remaining oil. Grill 4-6 min. or until crisp-tender and lightly marked on all sides, turning frequently; cool slightly.
• Step 7: Place each pepper in center of 12"x12" square of heavy duty foil (double up two layers of regular aluminum foil in place of heavy duty foil).
• Step 8: Bring sides of foil up and shape foil around each pepper, leaving the top open. Shape foil into a stable base to secure peppers firmly and keep them upright while grilling. Fill each pepper with 1 Tbsp. sauce and about ¾ cup orzo mixture.
• Step 9: Grill peppers 8-10 min. or until filling is heated through. Carefully remove from foil. Sprinkle with reserved mint before serving with warmed remaining sauce.
• Step 10: Variations: For a colorful appetizer, substitute multi-colored mini sweet peppers for the bell peppers. Halve peppers lengthwise and remove stems and seeds. Fill each with about 1 Tbsp. orzo mixture. Arrange filled peppers in grill-safe disposable foil pan. Grill and serve as directed. To prepare in oven, preheat oven to 400˚F. Bring sides of foil up and seal at the top to fully enclose each pepper. Arrange on rimmed baking sheet and bake 20-25 min. or until peppers are softened and filling is heated through.