Recipe - Roasted Peppers With Orzo And Portobello Filling

3 Bell peppers
1 cup Orzo
One half pound Portobello mushrooms, washed
And roughly chopped
2 tablespoon Extra virgin olive oil
1 cup Dry white wine
1 bn Arugula; stemmed and chopped
One half cup Parmesan cheese; grated
1 teaspoon Coarse salt
1 teaspoon Freshly ground black pepper

Recipe by: Martha Stewart/Menus For Entertaining Cut the stem ends off the
peppers, reserving tops. Peppers can also be slic in half lengthwise.
Remove the seeds and membranes. Set aside while making filling.

In a large stockpot, cook the orzo in boiling water for 15 to 20 minutes,
until al dente. Drain.

In a large skillet, saute the mushrooms in the olive oil over mediumhigh h
for five minutes. Add the wine and arugula and cook for 1 minute. Remove th
skillet from the heat and stir in the orzo and Parmesan cheese. Season with
salt and pepper. Fill the prepared peppers with the orzo mixture.

Preheat the oven to 375#161#F. Arrange the peppers upright on baking sheets
Replace the tops if desired and roast for 25 to 40 minutes, depending on si