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Orzo-Stuffed Peppers Recipe

Orzo-Stuffed Peppers Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 15 min. YIELD:4 servings

Ingredients

  • 4 large green peppers
  • 1 cup uncooked orzo pasta
  • 1 pound bulk Italian 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

  • 1. Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
  • 2. Cook orzo according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • 3. Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers.
  • 4. 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. Yield: 4 servings.

Nutritional Facts

1 each: 523 calories, 18g fat (7g saturated fat), 51mg cholesterol, 836mg sodium, 65g carbohydrate (19g sugars, 7g fiber), 25g protein

Reviews for Orzo-Stuffed Peppers

Sort By :
MY REVIEW
Reviewed Oct. 14, 2013

"My entire family loves this recipe!!! Make the meat mixture ahead & freeze. Then on a weeknight you only need to make the orzo & stuff the peppers."

MY REVIEW
Reviewed Aug. 29, 2013

"Used red green &orange peppers & shredded chicken breasts. WOW tastes good &colorfull to"

MY REVIEW
Reviewed Aug. 27, 2013

"I make mine meatless or with Morningstar Crumblers. I like a mild sauce, so I make up an envelope of Knorr's Parma Rosa sauce...very good and freezes well.."

MY REVIEW
Reviewed Aug. 27, 2013

"Love love LOVE. I used half spicy turkey sausage and half regular turkey sausage...PERFECT! Highly recommend serving in a red pepper to add a little sweetness."

MY REVIEW
Reviewed Aug. 11, 2013

"I cooked the orzo until al dente and I boiled the peppers for 3 mins. I like crisp and fresh meals and this was a delight! And I am a tough critic!"

MY REVIEW
Reviewed Mar. 23, 2013

"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."

MY REVIEW
Reviewed Jul. 14, 2012

"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"

MY REVIEW
Reviewed May. 6, 2012

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

MY REVIEW
Reviewed May. 3, 2012

"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."

MY REVIEW
Reviewed Nov. 10, 2011

"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!"

MY REVIEW
Reviewed Jun. 9, 2011

"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"

MY REVIEW
Reviewed Apr. 11, 2011

"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."

MY REVIEW
Reviewed Apr. 11, 2011

"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."

MY REVIEW
Reviewed Oct. 4, 2010

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

MY REVIEW
Reviewed Aug. 15, 2010

"I don't like bell peppers much, but I used this recipe to stuff poblano peppers and it was really good."

MY REVIEW
Reviewed Oct. 16, 2009

"Best peppers I've ever made or tasted!"

MY REVIEW
Reviewed Aug. 27, 2009

"Orzo-Stuffed Peppers

I have been making orzo stuffed peppers for some time. I thought I had an original recipe, but I guess others are as creative as I am! I do use a combination of ground turkey and pork and some different spices and herbs, but whatever works for you will be just fine!"

MY REVIEW
Reviewed May. 6, 2009

"Made this for our eight weekly dinner group. First reaction was stuffed peppers without rice; but then the pasta and the hot Italian sausage, and the cheese combination with the all of the seasonings; and the other three couples wanted the recipie. PastorB

Keep them coming!"

MY REVIEW
Reviewed May. 6, 2009

"I made this for my husband the other night and he said it was the best meal I've ever made! (He usually does the cooking). And it made way more than can fit into 4 peppers, so I cut up one of the peppers and made 3 extra lunches for us both! Absolutely delicious!!"

MY REVIEW
Reviewed May. 5, 2009

"very yummy! my family loved it and it was so quick and simple (compared to when i make reg. stuffed peppers) what a different twist on taste too w/the pasta in there since i normally use rice.... will definitely make again and again!"

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Wine Pairings

Medium-Bodied Red Wine

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