Cook Time: 10 mins | Total Time: 30 mins | Yield: 8 Servings
These delicious treats will surely be the highlight of your day! I highly recommend this recipe to my friends, and that includes you! Have a wonderful day, everyone. 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)
DIRECTIONS :
Step 1: Prepare the oven and preheat to 230 degrees C or 450 degrees F.
Step 2: Place a 10-inch skillet on the stove and turn the heat to medium.
Step 3: Add 1 tablespoon of olive oil and allow it to become hot.
Step 4: Add the orzo and stir until well coated with the oil and golden brown.
Step 5: Add the chicken stock and allow the mixture to boil. Cook the orzo for about 8 minutes. Make sure to stir from time to time.
Step 6: Slice the washed peppers to remove the seeds and the tops as well as the veins.
Step 7: Use paper towels to pat the peppers dry.
Step 8: Put the peppers into a microwavable bowl as well as 1 tablespoon of olive oil. Toss until well coated.
Step 9: Cover the bowl and place it inside the microwave. Heat for 10 minutes or until the peppers are translucent.
Step 10: Remove from the microwave and transfer them into a 9×9-inch baking dish.
Step 11: Place a medium skillet on the stove and turn the heat to medium-high.
Step 12: Add the sausage and cook for a few minutes until brown.
Step 13: Place the sausage into the pan with the orzo as well as the mozzarella, cheeses, and tomatoes. Stir until well mixed.
Step 14: Stuff each pepper with the mixture.
Step 15: Place them inside the preheated oven and bake for 7 to 10 minutes or until the top turns brown.
Step 16: Put the tops of the peppers over them.
Step 17: Serve and enjoy!
CHEESY ITALIAN STUFFED PEPPERS
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 and preheat to 230 degrees C or 450 degrees F.
Step 2: Place a 10-inch skillet on the stove and turn the heat to medium.
Step 3: Add 1 tablespoon of olive oil and allow it to become hot.
Step 4: Add the orzo and stir until well coated with the oil and golden brown.
Step 5: Add the chicken stock and allow the mixture to boil. Cook the orzo for about 8 minutes. Make sure to stir from time to time.
Step 6: Slice the washed peppers to remove the seeds and the tops as well as the veins.
Step 7: Use paper towels to pat the peppers dry.
Step 8: Put the peppers into a microwavable bowl as well as 1 tablespoon of olive oil. Toss until well coated.
Step 9: Cover the bowl and place it inside the microwave. Heat for 10 minutes or until the peppers are translucent.
Step 10: Remove from the microwave and transfer them into a 9×9-inch baking dish.
Step 11: Place a medium skillet on the stove and turn the heat to medium-high.
Step 12: Add the sausage and cook for a few minutes until brown.
Step 13: Place the sausage into the pan with the orzo as well as the mozzarella, cheeses, and tomatoes. Stir until well mixed.
Step 14: Stuff each pepper with the mixture.
Step 15: Place them inside the preheated oven and bake for 7 to 10 minutes or until the top turns brown.
Step 16: Put the tops of the peppers over them.
Step 17: Serve and enjoy!
