Categories: Italian Sausage
Ingredients
- 16 ounces bulk hot Italian sausage
- 1 (14.5-oz) can fire roasted diced tomatoes with garlic
- 2 ounces shredded Parmesan cheese
- 8 ounces dried orzo pasta
- 2 tablespoons extra virgin olive oil, divided
- 2 cups reduced sodium chicken stock
- 4 ounces shredded mozzarella cheese
- 8 bell peppers (whichever color you prefer)
- 1/2 teaspoon kosher salt
- 8 basil leaves, chopped (optional garnish)
Directions
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Preheat oven to 450°F.
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Warm 1 tablespoon of olive oil in a medium (10 inch) skillet over medium heat, approximately 2 minutes. Add orzo, stir to coat. Cook until orzo is golden brown, stirring occasionally. Add chicken stock and bring to a boil, cook for 7-10 minutes until liquid is absorbed, stirring occasionally.
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Meanwhile, wash peppers. Cut the tops off and remove seeds and veins. Pat peppers dry with a paper towel. Place peppers (lids and bottoms) in a microwave safe bowl and toss with 1 tablespoon oil and kosher salt. Cover bowl with plastic wrap or microwave safe lid. Microwave until peppers are soft (about 10 minutes). Remove peppers from bowl and stand up (cut side up) in a 9”x9” baking dish.
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In the mean time, heat a medium skillet over medium high heat. Add sausage to skillet and cook until browned.
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In the orzo pan; combine sausage, tomatoes, mozzarella and cheeses. Stir to combine. Stuff mixture into peppers, using a spoon. Set tops aside.
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Bake for 7-10 minutes, until top is lightly browned. Place tops on peppers and serve.