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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Packed with orzo, Italian sausage and summer flavors, these stuffed peppers make a fun, fast-fixing meal. Get colorful with green, orange, red or yellow peppers. Use more or less pepper flakes to adjust the level of heat to your liking! Ingredients:
4 large green peppers |
1 cup uncooked orzo pasta |
1 pound johnsonville® mild ground italian sausage |
1/2 cup chopped red onion |
2 teaspoons minced garlic |
2 cups marinara or spaghetti sauce |
1 medium tomato, chopped |
1/4 cup minced fresh basil or 1 tablespoon dried basil |
2 teaspoons dried rosemary, crushed |
1 teaspoon crushed red pepper flakes |
1/4 cup shredded part-skim mozzarella cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
2. Cook orzo according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
3. Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers.
4. Place in a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
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