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

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

Ingredients

  • 4 large green peppers
  • 1 cup uncooked orzo pasta
  • 1 pound Johnsonville® Mild Ground 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 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.

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

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.

Medium-Bodied Red Wine

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

Reviews for Orzo-Stuffed Peppers

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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
gta
Reviewed Sep. 4, 2013

"I MADE THESE PEPPERS SO I HAVE TO GO BY THIS PERSONS OPINION. SHE SAID THEY TASTED GREAT ESPECIALLY WITH THE ORZO FILLING"

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."

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