CHEESY ITALIAN STUFFED PEPPERS RECIPES

Cheesy Italian Stuffed Peppers start with cheesy Italian sausage, fire-roasted tomatoes, and orzo pasta. It only gets better from there. An easy recipe that goes from prep to plate in 30 minutes makes this one a keeper!

Prep & Cook Tìme : 30 mìnutes
Yìeld : 8 servings

Ingredients

4 ounces shredded mozzarella cheese
8 bell peppers (whichever color you prefer)
1/2 teaspoon kosher salt
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
8 basil leaves, chopped (optional garnish)

Instructions 7

Preheat oven to 450°F.
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.
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.
In the meantime, heat a medium skillet over medium-high heat. Add sausage to skillet and cook until browned.
In the orzo pan; combine sausage, tomatoes, mozzarella, and cheeses. Stir to combine. Stuff mixture into peppers, using a spoon. Set tops aside.
Bake for 7-10 minutes, until the top is lightly browned. Place tops on peppers and serve.
Enjoy!

For more recìpes vìsìt : @ CHEESY ITALIAN STUFFED PEPPERS RECIPES