Cook time: 30 mins | Total time: 30 mins | Yield: 4
Peppers stuffed with juicy ground meat and topped with mozzarella cheese. An exciting whirlwind of flavours and textures that just burst in your mouth.
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!
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 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!
