Stuffed Bell Peppers

servings: 4
Prep Time: 10 Min
Cook Time: 20 Min

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  • 1 1/2 lb Central Market hot Italian sausages, casings removed
  • 1/2 cup chopped tomatoes
  • 1/2 small onion, diced
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup minced fresh parsley
  • 1 1/2 cup cooked orzo
  • Salt and pepper
  • 4 medium 4-6 oz red bell peppers, halved lengthwise, seeded


Preheat oven to 350 degrees. Saute the sausage until lightly browned but not fully cooked. Remove the sausage from the pan with a slotted spoon so the liquids remain in the pan. Add the onions to the skillet and cook until they are transparent. Add the tomatoes and cook 2-3 minutes. Season to taste with salt and pepper. Allow cooked ingredients to cook slightly then combine with cooked orzo, chopped herbs, and 1/2 cup grated cheese. Season with salt and pepper. Fill pepper halves with sausage mixture, dividing equally and mounding slightly, each pepper with remaining grated cheese. Arrange in 13x9x2 baking dish. Bake uncovered until tops are browned and thermometer inserted into filling registers 165 degrees (about 20 minutes).

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