Orzo-Stuffed Peppers Recipe

5 28 35
Orzo-Stuffed Peppers Recipe
Orzo-Stuffed Peppers Recipe photo by Taste of Home
Publisher Photo

Orzo-Stuffed Peppers Recipe

Read Reviews
5 28 35
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

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. Yield: 4 servings.

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

    Nutritional Facts

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

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    • 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
    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 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. Yield: 4 servings.

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

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    Reviews forOrzo-Stuffed Peppers

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    MY REVIEW
    PrplMonky5 User ID: 6612040 280298
    Reviewed Jan. 1, 2018

    "These were quite yummy! I used a beef/pork/bacon sausage mix and it was delicious in this recipe. I had to cut the recipe in half because one of the peppers I bought was apparently bad. I thought it would turn out too dry but it wasn't. I did find that, despite packing the peppers pretty tightly, there just wasn't quite enough filling to balance out the pepper. I think maybe our peppers were just thick. Also make sure to crush the rosemary; I forgot to, and we kept getting the sharp edges of the rosemary poking us in our gums while we ate. I also personally felt like it needed more cheese (perhaps on the inside). Even though the dish wasn't dry, I still prefer to have more of a sauce with my stuffed peppers. Overall this was a good meal, and I'd consider making it again."

    MY REVIEW
    Grammy Debbie User ID: 30612 277108
    Reviewed Nov. 1, 2017

    "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!"

    MY REVIEW
    [email protected] User ID: 4348121 271787
    Reviewed Aug. 15, 2017

    "Made this recipe yesterday and it was excellent. I will make this again."

    MY REVIEW
    [email protected] User ID: 7564909 271754
    Reviewed Aug. 14, 2017

    "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."

    MY REVIEW
    cimgraph1 User ID: 4256402 271485
    Reviewed Aug. 7, 2017

    "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."

    MY REVIEW
    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 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!"

    MY REVIEW
    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."

    MY REVIEW
    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!"

    MY REVIEW
    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."

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

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

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