Description

Colorful bell peppers form the base of this wonderful dish. It's filled with cheesy Italian sausage, tomatoes, Parmesan and mozzarella cheeses and orzo pasta. They are easy to make and yummy too!

Ingredients

• 19 oz. four-cheese Italian sausage, casings removed
• 14.5 oz. can fire-roasted diced tomatoes with garlic
• 2 oz. shredded Parmesan cheese
• 8 oz. dried orzo pasta
• 2 T. extra virgin olive oil, divided
• 2 c. chicken stock/broth
• 4 oz. shredded mozzarella cheese
• 8 bell peppers, varied colors
• ½ t. kosher salt
• 8 basil leaves, chopped, optional for garnish

Steps

1. Preheat oven to 450 degrees.
2. Warm 1 T. oil in a medium skillet over medium heat, about 2 minutes. Add orzo; stir to coat; cook until orzo is golden brown, stirring occasionally. Turn heat to high; add chicken stock/broth; bring to a boil; reduce to medium heat for about 7-10 minutes, until liquid is absorbed, stirring occasionally.
3. Meanwhile, wash peppers; cut tops off; remove seeds and membranes; pat peppers dry with a paper towel.