Preheat oven to 400 degrees F.
Pour canned tomatoes into a large bowl. Using kitchen shears or your clean hands, break any large tomato pieces into smaller chunks. Add grated zucchini squash, herbs, Pecorino cheese, olive oil, onion, garlic, salt, and pepper; set aside.
Bring chicken broth to a boil in a medium saucepan. Add Orzo and cook 4 minutes only (the orzo will be underdone at this point). Drain off the chicken broth and reserve. Transfer reserved chicken broth to a 3-quart baking dish and set aside. Add the orzo to the tomato/zucchini mix and mix well to combine. Any extra orzo mixture may be frozen to fill a few more peppers later, or add to your next homemade vegetable soup.
Slice the tops off the bell peppers; remove ribs, seeds, and discard. Note: You may also cut bell peppers in half and fill each half, if you prefer smaller portions, which is what I did.
Cut a very thin slice from the bottom of the peppers so they will stand upright. I put the piece I cut off into the pepper. Carefully spoon the prepared orzo mixture into each prepared bell pepper and place in a baking dish. Pour the reserved chicken broth around the stuffed bell peppers in the baking dish. Cover with aluminum foil.
Bake 45 minutes. Uncover and sprinkle the grated cheddar cheese evenly over each pepper. Continue to bake until cheese is golden and melted, approximately 15 minutes.
Makes 6 to 8 servings.
* I like my food to have a lot of color, so I use 1 green and 1 yellow/orange zucchini squash.
** Learn how easy it is to make your own homemade chicken broth.
*** Greek Orzo is a pasta shaped like grains of rice.
Red and Yellow Stuffed Bell Peppers with Orzo and Zucchini Recipe: https://whatscookingamerica.net/karencalanchini/stuffedbellpeppers.htm