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.