Cheesy Italian Stuffed Peppers


16 ounces bulk hot Italian sausage
1 (14.5-ounce) can fire roasted diced tomatoes with garlic
2 ounces shredded Parmesan cheese
8 ounces dried orzo pasta
2 tablespoons extra virgin olive oil, divided
2 cups reduced sodium chicken stock
4 ounces shredded mozzarella cheese
8 bell peppers (red, orange, yellow and green)
1/2 teaspoon kosher salt
8 basil leaves, chopped (optional garnish)

Preheat oven to 450°F.

Warm 1 tablespoon of oil in a medium (10-inch) skillet over medium heat, approximately 2 minutes. Add orzo, stir to coat. Cook until orzo is golden brown, stirring occasionally. Add chicken stock and bring to a boil, cook for about 7-10 minutes until liquid is absorbed, stirring occasionally.

Meanwhile, wash peppers. Cut the tops off and remove seeds and veins. Pat peppers dry with a paper towel. Place peppers (lids and bottoms) in a microwave safe bowl and toss with 1 tablespoon oil and kosher salt. Cover bowl with plastic wrap or microwave safe lid. Microwave until peppers are soft (about 10 minutes). Remove peppers from bowl and place in a 9”x9” baking dish.

In the mean time, heat a medium skillet over medium high heat. Add sausage to skillet and cook until browned.

In the orzo pan; combine sausage, tomatoes, mozzarella and cheeses. Stir to combine. Stuff mixture into peppers, using a spoon. Set tops aside.

Bake for 7-10 minutes, until top is lightly browned. Place tops on peppers and serve.


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.