Saturday, August 10, 2013

Orzo-Stuffed Peppers

Prep : 30 minutes              Makes 4 servings

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!

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

1 .        
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.
2 .           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.

Shred and Freeze Cheese:
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed.

Pairing :

Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


  1. This is a great recipe! Thank you for sharing it!

  2. Oh goodie! My friend Katie just gave me a bunch of peppers. I think I'll stuff some, lol...

    Thanks for sharing, Nee...

  3. You are so very welcome Nellie ,I do so enjoy trying new things .:)

  4. Hi Louise ,
    The peppers are good and you can use different seasoning to suit your taste . You can have a salad ot soup and the meal is complete, lol right bat atcha you :) .

  5. I love orzo! Never used it to stuff peppers, though, for some strange reason. I gotta! Thanks for this.

  6. John , you have to try the orzo with the peppers while the peppers are plentiful . Thanks for stopping by :)

  7. Wow, this looks good, something different and I love your picture, so cool!

  8. Thanks Cheah ,
    if you like orzo you will like this . Thank you for stopping by :).

  9. Hi Nee,
    This is just lovely! Orzo in a pepper! I have never tried cooking orzo before, have always wanted to!
    Wish I could have one of your stuffed peppers! Sounds delicious!

  10. Hi Joyce,
    Try it and you will like it . There always room at my table for one more friend ... thanks for stopping by . :)

  11. hello nee! this sounds so tasty with the cheese! i guess it must be so much fun eating from the bell pepper!

  12. Hi Lena , it really tasty and i tell my kids the peppers are the bowls . Thanks for stopping by :).

  13. I would love to be eating at your home each night. You come up with the best recipes. xo Ginger

    I am pinning several of your recipes.

  14. Hi Ginger , I would love to have you , just a southern gal that loves to cook .

    Help yourself to any recipes you want . Thanks for stopping by :).


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