Orzo Stuffed Bell Pepper recipe
A delicious updated version of a down-home classic! If possible use fresh peppers from your garden or local farmers market and fresh organic spinach and herbs. For color and presentation, make this stuffed bell pepper recipe using red, orange, yellow and purple bell peppers. Our stuffed bell recipe calls for chicken sausage but you can also use Italian sausage in this stuffed bell pepper recipe.
Rather than the standard long grain rice typically found in stuffed bell peppers, we use Orzo, a tender rice shaped pasta that has a delicate butter flavor. You cook Orzo just as you would standard rice and you can find it in the grocery store in the pasta section. If you are using store bought sun-dried tomatoes look for those varieties that have only olive oil as a base, otherwise for a real treat try sun-drying your own tomatoes at the height of your tomato harvest.
Preheat oven to 350 degrees
4 large red, yellow or purple bell peppers
2 cups chicken stock
1/2 cup Orzo
2 spicy chicken sausages, casings removed
3 tablespoon organic virgin olive oil
1 white onion, chopped
1/4 cup sun-dried tomatoes, chopped and drained
1 cup fresh spinach, chopped
1/2 teaspoon celery seed
1 Jalapeno pepper, roasted peeled, seeded and chopped
1/2 cup fresh cilantro, chopped
Sea Salt and Pepper to taste
1/4 cup grated Parmesan cheese
Cut the tops off of the bell peppers and discard seeds. Rub bell peppers with 1 tablespoon of olive oil coating both the inside and the outer skin. Set aside in a baking dish. Bring 1 1/2 cups of chicken stock to a boil (reserve remaining 1/2 cup of chicken stock for later use), add Orzo, cover and simmer for 20 minutes without removing lid during the cooking time.
In a large skillet over medium-high heat, break up sausage into small pieces. Saute until browned, draining any excess oil when completely cooked. Add organic olive oil, onion, diced chili, spinach, sun-dried tomatoes, celery seed, cilantro, Orzo and remaining chicken stock. Cook until heated and liquid is absorbed. Remove from heat and salt and pepper to taste.
Stuff peppers with orzo mixture and place back in the baking dish. Sprinkle tops with Parmesan cheese. Add 1/2 cup boiling water to the dish and bake at 350 degrees for 30-35 minutes or until the cheese is melted and the peppers are hot. Serve immediately with a side of sour cream.
About ingredients in this fresh organic recipe:
Bell Peppers: Bell peppers come in a wide range of colors from sunny yellow to bright green to deep purple. All bell peppers are low in calories, fat and sodium. Red bell peppers are packed full of vitamin A and vitamin C. Deep purple bell peppers pack an additional punch with a healthy dose of antioxidants.
