Orzo-Stuffed Peppers Recipe

By á-21227

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 [x] Fresh and Juicy Whether you're making sauces, salsas, salads, or just a snack, fresh and juicy tomatoes make any recipe better! Get Recipes >
• 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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Cut tops off peppers and remove seeds. In a large 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 the sausage, 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 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.
Serve immediately or before baking, cover and freeze casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake according to directions. Yield: 4 servings.