STUFFED PEPPERS

Orzo and Turkey Stuffed Peppers
Makes 4 to 6 servings

This inventive recipe is proof that pasta dishes don’t have to be served in bowls. Here, the orzo, marinara, cheeses, and turkey sausage come together in a vibrant, edible vessel.

  • 4 large assorted bell peppers, halved lengthwise and seeded
  • 3 tbsp olive oil, divided
  • 1/4 tsp kosher salt
  • 1 pound ground turkey sausage
  • 2 cups marinara sauce
  • 2 cups orzo, cooked according to package directions
  • 2/3 cup whole-milk ricotta cheese
  • 2 tbsp chopped fresh basil
  • 1 cup freshly grated mozzarella cheese
  • Garnish: chopped fresh basil
  1. Preheat oven to 400*
  2. Place bell pepper halves, cut side up, in a large baking dish. Drizzle with 1 tbsp oil, and sprinkle with salt.
  3. Bake for 12 minutes
  4. In a large skillet, heat remaining 2 tbsp oil over medium-high heat. Add sausage; cook, breaking up meat, until lightly browned, 5 to 6 minutes. Stir in marinara sauce; remove from heat. Fold in cooked orzo, ricotta, and basil. Place a mounded 1/2 cup sausage mixture in each bell pepper half. Top with mozzarella.
  5. Bake until peppers are tender but firm, about 15 minutes. Let stand for 5 minutes before serving. Garnish with basil, if desired.

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