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!
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)
- 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.
- Visit Cheesy Italian Stuffed Peppers @ theslowroasteditalian.com for full instructions.