What side or sides go with Stuffed Bell Peppers? Fixing this for dinner Orzo-Stuffed Peppers Recipe photo by Taste of Home Rating 5 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! —Kelly Evans, Kalamazoo, Michigan •4 large green peppers •1 cup uncooked orzo pasta •1 pound bulk 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 •Cut tops off peppers and remove seeds. In a large Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside. •Cook orzo according to package directions. Meanwhile, in a large skillet, cook the sausage, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. •Drain. Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers. •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. •Serve immediately or before baking, cover and freeze casserole for up to 3 months. •To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake according to directions. Yield: 4 servings.
Posted on: Tue, 30 Jul 2013 21:56:33 +0000