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Ingredients
  • 1 (28-ounce) can Italian tomatoes
  • 2 zucchini, grated
  • ½ cup chopped fresh mint leaves
  • ½ cup grated Pecorino Romano, plus more for sprinkling
  •  
  • ¼ cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups chicken broth
  • 1 ½ cups orzo (rice-shaped pasta)
  • 6 sweet bell peppers (red or yellow)
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