Italian Sausage- and Orzo-Stuffed Peppers

These stuffed peppers are a sure hit with any fan of pasta and meaty tomato sauce.

4 large green peppers

1 cup uncooked orzo pasta

1 pound bulk Italian sausage

1⁄ cup chopped red onion

2

2 teaspoons minced garlic

2 cups marinara or spaghetti sauce

1⁄ cup minced fresh basil or 1

4

tablespoon dried basil 2 teaspoons dried rosemary, crushed 1 teaspoon crushed red pepper flakes 1⁄ cup shredded part-skim

4

mozzarella cheese

2 tablespoons grated Parmesan

cheese

Instructions: Cut tops off peppers and carefully remove the seeds and ribs without piercing the pepper. In a Dutch oven or large pot, cook the peppers in boiling water for 3-5 minutes. Remove the peppers fromthe water and rinse in cold water; set aside.

Add the orzo to the pot of boiling water and cook according to package directions. Meanwhile, in a large skillet, saute the sausage and onion together overmedium heat until the meat is no longer pink and the onions have softened, 8-10 minutes. Add the garlic and cook 1minute longer. Drain any excess fat fromthe skillet.

Drain the orzo and stir it into the meat mixture. Add the marinara sauce, basil, rosemary and pepper flakes and mix. Spoon the mixture into the peppers just over the top so that there is a stable mound of filling.

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

Makes 4 servings