- 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
- Cut tops off peppers and remove seeds. In a large kettle, 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 and garlic over medium heat until meat is no longer pink; 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. Yield: 4 servings.
Reviews forOrzo-Stuffed Peppers
"Great recipe! I substituted the very small ring pasta for the orzo because that was what I had on hand and since I had our own home-canned spaghetti sauce, I used that and didn't add the spices. Wonderful meal for a very chilly fall night and I will be filing this recipe to use again! Oh, and I had six large peppers and the filling was exactly right!"
"Made this recipe yesterday and it was excellent. I will make this again."
"I have made these many times. Usually use garden fresh green peppers, they turn out wonderful! I use the recipe as stated. I have also made double batch of "stuffing" and froze it. Works well."
"Is in the oven now. Went together easily. Seemed like a lot of orzo, but we'll see. Love stuffed peppers! Liked the fact recipe called for partially cooking the peppers before stuffing."
"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 pinches...it 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!"
"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."
"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!"
"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."
"Used red green &orange peppers & shredded chicken breasts. WOW tastes good &colorfull to"
"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.."