Title: Roasted peppers with orzo & portobello fill
 Categories: Appetizers, Italian/tus, Main dishes
      Yield: 3 Servings
 
      3    Bell peppers
      1 c  Orzo
    1/2 lb Portobello mushrooms, washed
           And roughly
           Chopped
      2 tb Extra virgin olive oil
      1 c  Dry white wine
      1 bn Arugula -- stemmed and
           Chopped
    1/2 c  Parmesan cheese -- grated
      1 ts Coarse salt
      1 ts Freshly ground black pepper
 
  Cut the stem ends off the peppers, reserving tops. Peppers can also be
  sliced 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
  medium-high heat for five minutes. Add the wine and arugula and cook
  for 1 minute. Remove the 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 size.