2 Tb extra virgin olive oil 1 c dry white wine

1 bn arugula -- stemmed and

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.