- 4
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
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 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.
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
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