Cheesy Italian Stuffed Peppers

Cook time: 30 mins | Total time: 30 mins | Yield: 4

INGREDIENTS

16 oz bulk hot Italian sausage

1 (14.5 ounces) 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 c reduced-sodium chicken stock

4 oz shredded mozzarella cheese

8 bell peppers (whichever colour you prefer)

1/2 tsp kosher salt

8 basil leaves, chopped (optional garnish)


How to make Cheesy Italian Stuffed Peppers

Step 1: Prepare the oven. Preheat it to 450 degrees F.

Step 2: In a medium (10-inch) skillet, warm 1 tbsp olive oil over medium heat for about 2 minutes.

Step 3: Once the oil is hot, add the orzo and stir to coat in oil. Cook, stirring often until golden brown. Pour in the chicken stock and allow the mixture to a boil. Continue to cook while occasionally stirring for about 7 to 10 minutes or until the liquid is absorbed.

Step 4: In the meantime, wash and cut the tops of the peppers and remove the seeds and veins. Use paper towels to pat dry the peppers.

Step 5: In a microwave-safe bowl, place the peppers and toss with a tbsp oil and kosher salt. Use plastic wrap to cover the bowl or cover with a microwave-safe lid. Microwave for about 10 minutes or until soft. Once done, remove the peppers from the bowl and onto a 9 x 9-inch baking dish cut side up.

Step 6: Cook the sausage in a medium skillet over medium-high heat until browned.

Step 7: Combine the sausage, tomatoes, mozzarella, and cheeses in an orzo pan. Mix well.

Step 8: Use a spoon to stuff the peppers with the sausage mixture and set the tops aside.

Step 9: Place inside the preheated oven and bake for about 7 to 10 minutes or until the top is a bit browned.

Step 10: Before serving, place the tops on the peppers. Enjoy!

0 Shares

HONEY GARLIC CHICKEN BREAST

SLOW COOKER HAM AND BEAN SOUP