COOK TIME: 30 MINS | TOTAL TIME: 30 MINS | YIELD: 8
This recipe is a total keeper. It’s ready in less than thirty minutes from prep to plate! Try this very soon, and I guarantee that you’ll love these crazy delicious Cheesy Italian Stuffed Peppers with cheesy Italian sausage, fire-roasted tomatoes, and orzo pasta.
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 a tbsp olive oil over medium heat for about 2 minutes. Once the oil is hot, add the orzo to the skillet. Cook while stirring often until golden brown. Then, pour in the chicken stock and bring to a boil. Continue to cook for an additional 7 to 10 minutes until the liquid has been absorbed, stirring for some time.
Step 3: In the meantime, wash, then cut the tops of the peppers. Take the seeds and veins off. Using a paper towel, pat the peppers dry. In a microwave-safe bowl, put the peppers. Toss them with a tbsp oil and kosher salt. Using plastic wrap or a microwave-safe lid, cover the bowl. Pop in the microwave for about 10 minutes until the peppers are tender. When done, remove from the microwave and transfer the peppers, standing up and cut-side-down in a 9 x 9-inch baking dish.
Step 4: Preheat a medium skillet over medium-high heat. Once hot, add the sausage and cook until browned.
Step 5: Combine the sausage in the orzo pan with tomatoes, mozzarella, and cheeses. Stir well until incorporated. Then, into the peppers, spoon the mixture and keep the tops aside. Place in the preheated oven and bake the stuffed peppers for about 7 to 10 minutes until the top is lightly browned. Remove from the oven when done, then put on the tops. Enjoy!
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)
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: In a medium (10-inch) skillet, warm a tbsp olive oil over medium heat for about 2 minutes. Once the oil is hot, add the orzo to the skillet. Cook while stirring often until golden brown. Then, pour in the chicken stock and bring to a boil. Continue to cook for an additional 7 to 10 minutes until the liquid has been absorbed, stirring for some time.
Step 3: In the meantime, wash, then cut the tops of the peppers. Take the seeds and veins off. Using a paper towel, pat the peppers dry. In a microwave-safe bowl, put the peppers. Toss them with a tbsp oil and kosher salt. Using plastic wrap or a microwave-safe lid, cover the bowl. Pop in the microwave for about 10 minutes until the peppers are tender. When done, remove from the microwave and transfer the peppers, standing up and cut-side-down in a 9 x 9-inch baking dish.
Step 4: Preheat a medium skillet over medium-high heat. Once hot, add the sausage and cook until browned.
Step 5: Combine the sausage in the orzo pan with tomatoes, mozzarella, and cheeses. Stir well until incorporated. Then, into the peppers, spoon the mixture and keep the tops aside. Place in the preheated oven and bake the stuffed peppers for about 7 to 10 minutes until the top is lightly browned. Remove from the oven when done, then put on the tops. Enjoy!
