Cheesy Italian Stuffed Peppers

preheat oven to 450
Cheesy Italian Stuffed Peppers
Cheesy Italian Stuffed Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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. Enjoy!

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