Italian Sausage-Stuffed Peppers with Wisconsin Provolone Cheese


4 c. water
1 Tbsp. salt
1 c. orzo*
12-oz. fresh Italian sausage, either hot or mild
1 c. roasted red peppers, drained and chopped
1 c. (4-oz.) shredded Wisconsin Mozzarella Cheese
1 c. (4-oz.) shredded Wisconsin Provolone Cheese
8 large fresh whole red peppers, tops sliced off and seeded
1/4 c. fresh breadcrumbs
2 Tbsp. homemade or purchased basil pesto

Preheat oven to 400° F. 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 breadcrumbs 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.

Makes 8 servings.

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

Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.

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Italian Sausage-Stuffed Peppers with Wisconsin Provolone Cheese

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