CHEESY ITALIAN STUFFED PEPPERS #VEGETARIAN #PEPPER
I have such affectionate recollections of my youth. Whenever nourishment recollections fly into my psyche, I recall my mother being in the kitchen setting up the most stunning suppers for us.
She was route relatively revolutionary with her imaginative effortlessness (well, perhaps that is the place it originated from). My mother could set up a scrumptious supper with 5 children holding tight her and have it on the table at 6:00pm consistently.
Each time I even take a gander at a chime pepper I recollect a heating dish loaded up with Mom's full peppers. Green ringer peppers flooding with her extraordinary pepper blend beat with tomato sauce.
Simply the idea makes my mouth water.
I haven't made stuffed peppers in quite a while, believe it or not Chad (my significant other) never loved chime peppers. All things considered, as of late his consistently extending sense of taste saw the light.
Maybe it was the splendid red, orange and yellow peppers calling his name. As we do eat with our eyes first it is significant (particularly with critical eaters) that your nourishment look inviting.
Sure enough, while I was chipping away at the plans for our cookbook (The Simple Kitchen - accessible for preorder) I found Chad selecting peppers from the skillet and eating them.
Gooey Italian Stuffed Peppers begin with mushy Italian wiener, fire broiled tomatoes and orzo pasta. It just shows signs of improvement from that point. A simple formula that goes from prep to plate in 30 minutes makes this one an attendant!
prep time: cook time: 30 minstotal time: 30 mins
Ingredients
16 ounces bulk hot Italian sausage
1 (14.5-oz) can fire roasted diced tomatoes with garlic
2 ounces shredded Parmesan cheese
8 ounces dried orzo pasta
2 tablespoons extra virgin olive oil, divided
2 cups reduced sodium chicken stock
4 ounces shredded mozzarella cheese
8 bell peppers (whichever color you prefer)
1/2 teaspoon kosher salt
8 basil leaves, chopped (optional garnish)
Instructions
Preheat oven to 450°F.
Warm 1 tablespoon of olive oil in a medium (10 inch) skillet over medium heat, approximately 2 minutes. Add orzo, stir to coat. Cook until orzo is golden brown, stirring occasionally. Add chicken stock and bring to a boil, cook for 7-10 minutes until liquid is absorbed, stirring occasionally.
Meanwhile, wash peppers. Cut the tops off and remove seeds and veins. Pat peppers dry with a paper towel. Place peppers (lids and bottoms) in a microwave safe bowl and toss with 1 tablespoon oil and kosher salt. Cover bowl with plastic wrap or microwave safe lid. Microwave until peppers are soft (about 10 minutes). Remove peppers from bowl and stand up (cut side up) in a 9”x9” baking dish.
In the mean time, heat a medium skillet over medium high heat. Add sausage to skillet and cook until browned.
In the orzo pan; combine sausage, tomatoes, mozzarella and cheeses. Stir to combine. Stuff mixture into peppers, using a spoon. Set tops aside.
Bake for 7-10 minutes, until top is lightly browned. Place tops on peppers and serve.
Enjoy!
Fore more detail : http://bit.ly/2LMrR6f
