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Orzo-Stuffed Peppers

Orzo-Stuffed Peppers
Packed with orzo, Italian sausage and summer flavors, these stuffed peppers make a fun, fast-fixing meal. Get colorful with green, orange, red or yellow peppers. Use more or less pepper flakes to adjust the level of heat to your liking! —Kelly Evans, Kalamazoo, Michigan
4 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 4 large green peppers
  • 1 cup uncooked orzo pasta
  • 1 pound bulk Johnsonville® Ground Sausage
  • 1/2 cup chopped red onion
  • 2 teaspoons minced garlic
  • 2 cups marinara or spaghetti sauce
  • 1 medium tomato, chopped
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

  • Cut tops off peppers and remove seeds. In a large Dutch oven, cook
  • peppers in boiling water for 3-5 minutes. Drain and rinse in cold
  • water; set aside.
  • Cook orzo according to package directions. Meanwhile, in a large
  • skillet, cook the sausage, onion \over medium heat until meat is no
  • longer pink. Add garlic; cook 1 minute longer.
  • Drain. Drain orzo; stir into meat mixture. Add the marinara sauce,
  • tomato, basil, rosemary and pepper flakes. Spoon into peppers.
  • Place in a greased 11-in. x 7-in. baking dish. Cover and bake at
  • 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5
© Taste of Home 2013

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Orzo-Stuffed Peppers (continued)

Directions (continued)

  • minutes longer or until cheese is melted.
  • Serve immediately or before baking, cover and freeze casserole for up
  • to 3 months.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove
  • from the refrigerator 30 minutes before baking. Cover and bake
  • according to directions. Yield: 4 servings.
Nutrition Facts: 1 stuffed pepper equals 523 calories, 18 g fat (7 g saturated fat), 51 mg cholesterol, 836 mg sodium, 65 g carbohydrate, 7 g fiber, 25 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013