Step 1

In a large pot, boil salted water for orzo; cook until al dente, following package instruction. Drain, reserving 1/2 cup of pasta water.

Step 2

Cook the 1 teaspoon of the minced garlic in the 2 teaspoons of olive oil over medium heat. Stir. Once the oil is fragrant but not brown add the spinach, grape tomatoes, parsley, Italian seasoning, salt, and pepper.

Step 3

Let cook for about 5 to 6 minutes until the spinach and grape tomatoes release their juice.

Step 4

Stir in the cooked orzo and add a little of the pasta water a little at a time so that the ingredients all mix together. Add the parmesan cheese and mix thoroughly.

Step 5

Add the remaining 1 teaspoon minced garlic to the melted butter. Pour the butter mixture of the panko crumbs and mix. Add freshly ground pepper.

Step 6

To assemble:

Step 7

Preheat over 425 F.

Step 8

Arrange the pepper halves in an oil sprayed casserole dish. Fill the peppers with the orzo mixture - pile on!! Top with the garlicky breadcrumbs.

Step 9

Loosely cover top with foil and set in oven. Bake for 25 minutes. Remove foil the last 5 minutes of baking.

Step 10

Let rest a few minutes then serve.