Recipe: Italian Sausage- and Orzo-Stuffed Peppers

These stuffed peppers are a guaranteed hit with any supporter of pasta and meaty tomato sauce.

4 huge eco-friendly 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

1/4 cup minced fresh new basil or 1 tablespoon dried basil

2 teaspoons dried rosemary, crushed

1 teaspoon crushed crimson pepper flakes

1/4 cup shredded part-skim mozzarella cheese

2 tablespoons grated Parmesan cheese

Guidelines: Slash tops off peppers and diligently get rid of the seeds and ribs without having piercing the pepper. In a Dutch oven or massive pot, prepare dinner the peppers in boiling drinking water for 3-5 minutes. Eliminate the peppers from the h2o and rinse in chilly water established apart.

Include the orzo to the pot of boiling water and cook dinner in accordance to bundle instructions. Meanwhile, in a big skillet, saute the sausage and onion with each other more than medium warmth until the meat is no longer pink and the onions have softened, 8-10 minutes. Include the garlic and cook dinner 1 moment for a longer time. Drain any excessive excess fat from the skillet.

Drain the orzo and stir it into the meat mixture. Add the marinara sauce, basil, rosemary and pepper flakes and blend. Spoon the combination into the peppers just above the top rated so that there is a steady mound of filling.

Place the peppers in a greased baking dish. Address with foil and bake at 350 degrees for 10 minutes. Uncover and sprinkle with the cheeses. Bake 5 minutes for a longer time or until cheese is melted.

Makes 4 servings

Adapted from tasteofhome.com