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Orzo-Stuffed Peppers Recipe

Orzo-Stuffed Peppers Recipe photo by Taste of Home

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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

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Orzo-Stuffed Peppers Recipe

Prep: 30 min. Bake: 15 min.

Yield: 4 Servings

30 15 45

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 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.

Nutritional 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.

Originally published as Orzo-Stuffed Peppers in Simple & Delicious May/June 2009, p37

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Orzo-Stuffed Peppers

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Reviewed on Mar. 23, 2013 by LoveRVN

I have made this twice, once with bulk Johnsonville and once with Italian links that I squeezed the meat out of. Next time I will try a mix of mild and hot sausage. I used half red peppers and half green. My son asked for the recipe and he doesn't do that often! It's the best stuffed pepper recipe we have ever tried.

Reviewed on Jul. 14, 2012 by williamsegraves

ZOMG these were amazing delicious!! We used spicy italian sausage instead for that little extra kick and this dish was polished off quick!!! Absolutely yum! :D

Reviewed on May. 06, 2012 by jls0203

This recipe was very delicious. I shared it with the neighbors and it was a big hit!

Reviewed on May. 03, 2012 by ButterLovingGirl

I'm a little too Swedish for all the spice but everyone else loved them! I did use about 2/3 of the pepper flakes called for in the recipe. Good flavor, most stuffed peppers seem pretty bland but not these.

Reviewed on Nov. 10, 2011 by robyn530

Made this tonight and it came out delicious. I stuck to the recipe for the most part but used hot and sweet sausage together. Also instead of a tomato and sauce, I used a can of basil & garlic diced tomatoes which took care of both in one with some extra flavor. Would definitely make again!

Reviewed on Aug. 21, 2011 by clarionmeg

I have made this recipe 3 or 4 times now and plan on making it again this week to use up peppers from the garden. I use Hot Italian Turkey Sausage and my husband loves it.

Reviewed on Jun. 09, 2011 by pattywaggs

I have made these twice now and have received high praise from my husband and grandchildren. It's a keeper for our family. Thanks for sharing this one.

Pat Wagner, Defiance, Ohio

Reviewed on Apr. 11, 2011 by ajwain

I have never been I stuffed pepper fan...but this totally changed my mind. I made it with red, yellow and green peppers. (especially loved the red) I used hot turkey sausage and my home made marinara sauce. Absolutely delicious.

Reviewed on Apr. 11, 2011 by ajwain

I have never been I stuffed pepper fan...but this totally changed my mind. I made it with red, yellow and green peppers. Absolutely delicious.

Reviewed on Oct. 04, 2010 by doowopmom

This is one of my family's favorite recipes. I use homemade marinara sauce rather than jarred and it's delicious and easy.

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