Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Italian Sausage-Stuffed Peppers with Provolone Cheese

Servings: 8


4 cups water
1 tablespoon salt
1 cup orzo*
12 ounces fresh Italian sausage, either hot or mild
1 cup roasted red peppers, drained and chopped
1 cup (4 ounces) shredded Wisconsin mozzarella cheese
1 cup (4 ounces) Wisconsin provolone cheese, shredded
8 large fresh whole red peppers, tops sliced off and seeded
1/4 cup fresh bread crumbs
2 tablespoons homemade or purchased basil pesto

Cooking Directions:

Heat oven to 400ºF. Bring water to a boil in a large, deep pot. Add salt and orzo. Boil for 9 minutes. Drain in wire sieve and rinse with cold water. Drain again. Set aside.

Removed sausage from casings, if necessary, and break into small pieces. Sauté over medium high heat until browned and barely cooked through. Add chopped red peppers. Remove from heat and stir in orzo and cheeses until cheese melts. Cool.

Coat 13x9-inch baking pan with cooking spray. Stuff sausage-orzo mixture into whole peppers and place peppers upright in the pan. Mix bread crumbs and pesto and spread evenly over top of the stuffed peppers. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the surface is lightly browned. Serve immediately.

*Orzo is a dried pasta, shaped like short-grain rice.

Enter the food name below and we'll give you a few ideas.