Giada De Laurentiis's Orzo Stuffed Peppers

I just love Giada. She is Italian and she went to the Le Cordon Bleu in Paris.I love to watch her cook, and her recipes are amazing and healthy. I have made two dishes of hers this week. Her Parmesan Chicken and Her Orzo-Stuffed Peppers. I made the peppers tonight. They were lovely. Here's the recipe:
Orzo-Stuffed Peppers
4-6 servings

1 (28-oz.) can whole Italian tomatoes
2 medium zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup freshly grated Pecorino Romano Cheese, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 garlic cloves, minced1 teaspoon salt
1 teaspoon freshly grounded black pepper
4 cups low- sodium chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red, yellow, or green)
1/4 cup chopped fresh basil, for garnish

Preheat the oven to 400 degrees
Pour the tomatoes and their jucies into a large bowl and break them into pieced using a pair of kitchen shears or your fingertips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to complete.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo will be only partially cooked. Drain the orzo, reserving the chicken broth, and add the orzo into the large bowl with the vegetables. Stir to combine. Transfer the warm chicken broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help peppers stand up.
Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until cheese is golden, about 15 minutes. Remove from the oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired. Enjoy!