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Orzo-Stuffed Peppers

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

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

  • 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.
  • 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.
  • Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers.
  • Place in a greased 11x7-in. baking dish. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted.

Test Kitchen Tips
  • Cooked couscous or ditalini are fun swaps for the orzo.
  • If you prefer a sweeter flavor, try red, orange and yellow bell peppers. They substitute seamlessly in this recipe.
  • Nutrition Facts
    1 each: 523 calories, 18g fat (7g saturated fat), 51mg cholesterol, 836mg sodium, 65g carbohydrate (19g sugars, 7g fiber), 25g protein.