Today’s recipe is brought to you out of necessity. You see, we were visiting with some friends over the weekend and they had piles (like PILES) of peppers and they offered some to us. My hubby, who is always up for some free fresh veggies, decided to take many many peppers. We kind of peppers coming out of ours ears. Our friends suggests making stuffed peppers which we have never tried at home. Hubs said he was willing to try a stuffed pepper so I did a little research and figured out what I thought would go good together.
So, here’s my made up farm-to-table recipe for stuffed peppers featuring sausage, mushrooms, and orzo. Enjoy!
Stuff Peppers with Orzo & Sausage :: Farm to Table Recipe
In a medium size sauce pan, bring 3 cups of water to a boil. Add orzo and cook as package directs.
Cut three bell peppers in half, removing all seeds, stems, and veins. Place in glass baking dish with 1/2 cup of water. Place in 350 degree oven for 10 minutes. Remove and set aside.
Add sausage to a large skillet and brown at medium heat. Add onion and cook 3-4 minutes until golden. Add chopped garlic and mushroom. Stir. Cook for 5 minutes.
Add pint of stewed tomatoes to skillet containing onions, mushrooms, and garlic. Tomato juice will de-glaze the pan. Scrape bottom of pan, mixing all contents well.
Add cooked orzo to skillet. Stir. Add salt and pepper to taste. Fill each pepper half with the orzo, sausage, and vegetable mixture and place in 9x13 inch baking dish. Garnish with freshly grated parmesan and freshly chopped basil.
Cover dish with foil and cook at 350 degrees for 20 minutes. Uncover and cook for an additional 5 minutes. Serve and enjoy!