Orzo-Stuffed Peppers Recipe
Orzo-Stuffed Peppers Recipe photo by Taste of Home
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Orzo-Stuffed Peppers Recipe

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


  • 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

Nutritional Facts

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


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

Medium-Bodied Red Wine

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

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crispymommy User ID: 5091471 267883
Reviewed Jun. 11, 2017

"First let me say I used ground beef/chopmeat instead of sausage, my son will eat no form of sausage.

The recipe was easy to follow and put together it was the first time I had ever attempted stuffed peppers .I'm a terrible cook and juggling 3 things tends to make me burn something. But was able to get them all together with no problems. I did not boil my peppers, but washed them well in warm water...4 things wold have pushed me over the edge in the juggling department :) and I feared over cooking them and having them fall apart.
Delicious is what these are, the Rosemary brought a wonderful aroma to them I used ground pepper flakes (only thing I had on hand) and used just a few really brought the flavors to life. The recipe easily stuffed 6 large peppers with some remaining for sampling by my teen kids.
This is a winner recipe in my opinion!"

justmbeth User ID: 1196484 255737
Reviewed Oct. 21, 2016

"A big hit in the house. It took more than 4 peppers for the quantity of filling but that was ok as I had extra on hand. We had a decent amount of leftovers but they disappeared very quickly."

rmbarr059 User ID: 4046105 255134
Reviewed Oct. 7, 2016

"Pretty tasty. I usually make stuffed peppers with quinoa from this website but wanted to try something different. I used ground beef rather than sausage since that's what I had on hand and left out the Parmesan because I didn't have any. Used red and green bell peppers but there was a lot of filling left so I ended up using a total of 6 peppers. Yummy!"

sddeck User ID: 7279512 181543
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."

[email protected] User ID: 7120630 165828
Reviewed Aug. 29, 2013

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

chascocountry User ID: 4710564 182837
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.."

erinalina User ID: 6731900 180661
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."

Helensdaughter User ID: 5484824 184762
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!"

LoveRVN User ID: 1379007 210761
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."

williamsegraves User ID: 3296408 210760
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"

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