Cheesy Italian Stuffed Peppers
preheat oven to 450
- 19 oz four-cheese Italian sausage, casings removed
- 1 (14.5-oz) can fire roasted diced tomatoes with garlic
- 2 oz shredded Parmesan cheese
- 8 oz dried orzo pasta
- 2 Tbsp extra virgin olive oil, divided
- 2 cups chicken broth
- 4 oz shredded mozzarella cheese
- 8 bell peppers
- 1/2 tsp kosher salt
- 8 basil leaves, chopped (optional garnish)
Warm 1 tablespoon oil in a medium skillet over medium heat, approximately 2 minutes. Add orzo, stir to coat. Cook until orzo is golden brown, stirring occasionally. Turn heat to high. Add chicken broth and bring to a boil. Reduce to medium for about 7-10 minutes until liquid is absorbed, stirring occasionally.
Meanwhile, wash peppers. Cut the tops off and remove seeds and veins. Pat peppers dry with a paper towel. Place peppers (lids and bottoms) in a microwave safe bowl and toss with 1 tablespoon oil and kosher salt. Cover bowl with plastic wrap or microwave safe lid. Microwave until peppers are soft (about 10 minutes). Remove peppers from bowl and place in a 9”x9” baking dish.
In the mean time, heat a medium skillet over medium high heat. Remove sausage from casings by sliding a pairing knife down the length of the sausage and then peel to remove. Add sausage to skillet and cook until browned.
In the orzo pan; combine sausage, tomatoes, mozzarella and cheeses. Stir to combine. Stuff mixture into peppers, using a spoon. Set tops aside.
Bake for 7-10 minutes, until top is lightly browned. Place tops on peppers and serve.