The garden continues to give us beautiful multi-colored bell peppers. Not only are they delicious in salads and to top pizzas, but how better to utilize their beauty than to stuff them with yummy goodness and bake until they are tender?
Let's make our filling and prepare the peppers for stuffing.
1 pound Italian sausage
32 oz. spaghetti sauce (I used a quart of my home canned sauce from last year)
1 cup uncooked orzo pasta
1 cup shredded mozzarella cheese
Brown the sausage over medium heat in a large skillet. When sausage has browned, drain fat and add 1 cup of the sauce.
Now add 3/4 cup of the mozzarella and stir to combine. Turn off heat.
In a medium saucepan, cook 1 cup of orzo in boiling water for about 6 minutes. Drain well and add to the sausage and sauce mixture.
While sausage is browning and orzo is cooking, wash peppers and remove the tops of peppers and remove core and seeds. Spray a 9 x 13 casserole dish with non-stick spray and place peppers inside.
Preheat oven to 350 degrees.
Gently fill each pepper with the sausage mixture.
Pour remaining sauce around peppers, cover the casserole dish with foil and bake for 45 minutes.
After 45 minutes, remove from oven, spoon some of the sauce over the peppers and top with remaining mozzarella. Return to oven for 15 - 20 minutes.
And here we are, ready to serve!
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