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Spicy Sausage Stuffed Peppers with Orzo

Spicy Sausage Stuffed Peppers with Orzo and Rice is a comforting and filling meal that takes the classic recipe up a level.

Ingredients

  • 1 pound ground spicy sausage (use your favorite sausage, ground beef, or ground turkey)
  • 6 - 8 ripe Roma tomatoes (or two cans diced fire-roasted tomatoes, drained)
  • 1/2 cup grated zucchini
  • 4 cloves garlic
  • 1 small onion
  • 2 tablespoons FRESH Thyme (or 1-2 teaspoons DRIED Thyme)
  • salt and pepper to taste
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup orzo
  • 1 cup long grained white rice, uncooked
  • 2 cups unsalted chicken stock (or chicken broth)
  • 6 medium bell peppers (I used red and green)
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 1/2 cups grated Parmesan cheese

Instructions

  • Grab a large skillet and brown one pound of spicy sausage, drain and set aside. Cover with aluminum foil to keep warm.

Making the Tomato Puree

  • Grab a box grater and a large mixing bowl.  Grate 6- 8 ripe Roma tomatoes on the large holed side of the grater. Discard the skins. You should have about 2 cups of tomatoes.
  • Grate the zucchini, you only need 1/2 cup. Grate the 4 cloves of garlic, and one small onion into the bowl with the tomato puree and season with salt and pepper.
  • Add 2 tablespoons FRESH chopped Thyme OR 1-2 teaspoons DRIED Thyme. Give it all a stir.

Cooking the Orzo and Rice Mixture

  • In the large skillet you used for the sausage, heat three tablespoon butter and one tablespoon olive oil over medium heat. Add the 1/2 cup orzo and toast until golden and fragrant. You'll know by the color and smell when it's done.
  • Add half the tomato sauce and 1 cup long grain white rice (not minute rice) and stir for 1 to 2 minutes. Add 2 cups unsalted chicken stock and bring to boil.
  • Reduce the heat to a simmer, cover and cook until the rice is tender, 17 to 18 minutes. Try hard not to check the rice too many times as each time you do, you lose valuable moisture and heat from the rice.

How to Pre-Cook Bell Peppers in the Oven

  • While the rice is simmering and doing its thing, it's time to prep the bell peppers.  Preheat your oven to 400 degrees. I used 6 medium bell peppers, red and green for this recipe.  Any color bell pepper works and really any size. If your peppers are on the large side, the filling will fill 4 large peppers easily. 
  • Cut the  bell peppers in half lengthwise and remove the seeds. Season with salt and pepper and drizzle with olive oil. Cut an X in the hull of each pepper.This helps the peppers stay open.  
  • Place the peppers cut-side down in a large casserole dish and roast for 20 minutes.  Let cool slightly while the rice is finishing cooking.

Assembling the Stuffed Peppers

  • Once the rice is done, add the sausage and 3/4 cup grated Parmesan cheese to the rice.  Stir and heat a couple of minutes until the cheese is melted and the sausage is heated.
  • Spoon the filling into the peppers and top with the remaining tomato mixture, and the remaining 1/2 cup Parmesan cheese.
  • Bake until heated through and the tops are browned, about 30 - 45 minutes, depending on your oven. Serve.

Notes

Pro Tips:
The filling for these stuffed peppers freezes well and can be thawed out to use at a later date.
If you're short on time, you can make the filling the day before and refrigerate it.  Just heat it up in a skillet on the stovetop while you are pre-roasting the peppers.  
This would be great recipe to make when peppers are abundant in the summer but it's great anytime of the year.  So, grab those peppers and fill 'em with this great stuffing.
You can use any ground sausage you like, mild, sweet, spicy, or even turkey sausage.  Ground beef is great as well, or use a combination of ground beef and sausage.  Whatever you like or have.  
No fresh tomatoes? No problem - use 2 cans of diced tomatoes, drained - I like to use fire-roasted diced tomatoes.
Prior to baking the peppers,  they can be covered and refrigerated for a make-ahead meal. Bring to room temperature before baking (about 30 minutes). Additional baking time will be needed, so keep an eye on them.