Stuff colorful peppers with a Middle Eastern filling of spice-scented minced lamb and orzo instead of the usual rice.
Drop stemmed and seeded pepper halves in boiling water for several minutes to soften. Remove from the water with tongs, sprinkle the insides with salt, and drain on paper towels, cut-side down.
Prepare the meat mixture, add the orzo, and cook until tender. Add cheese. Turn the peppers cut-side up. Spoon one fourth of the filling into each pepper half. Transfer to a baking dish.