Preheat oven to 350˚ F. Cut off tops of bell peppers and remove core and seeds. Drop peppers in a large pot of boiling water; boil uncovered for 5 minutes. Remove from water and turn upside down to drain and cool.
Bring chicken stock to boil in a large saucepan. Add orzo, reduce heat and cook until orzo is just tender, about 10-12 minutes. Set aside without draining.
Heat a large skillet and brown the lamb, sautéing it quickly until it is no longer pink. Spoon meat into a colander to drain off excess fat. Wipe out skillet. Heat oil in skillet and add garlic, onion, mushrooms, and zucchini and sauté until vegetables are softened. Stir in orzo, tomatoes, herbs, lemon juice, feta cheese, and cooked lamb. Heat through and add ground pepper to taste, then stir in egg and pine nuts, mixing until thoroughly combined.
Stuff peppers with orzo mixture. Arrange stuffed peppers side by side in a greased baking dish. Pour 1/2 cup boiling water around them and bake 30-35 minutes.
Serve on warm plates with lemon or lime slices to squeeze over them.
Find more great garden-inspired recipes in Renee's Cookbooks
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