Stuffed peppers really are a popular favorite for any family meal because they are simple to make, satisfying and economical. You will get pretty creative using what you stuff in the pepper, however this mixture of poultry sausage and orzo is among our favorites since it is packed with flavor and the majority lighter than the usual hamburger filling. Complete your food having a eco-friendly salad and garlic clove bread.
Poultry Sausage and Orzo Stuffed Peppers
- Ingredients:
- 4 large peppers (red, eco-friendly or combination)
- 1 lb mild Italian poultry or chicken sausage (see notes)
- 3 tablespoons essential olive oil, divided
- 3/4 cup orzo
- 1-1/4 to at least one-1/2 cups low-sodium chicken broth
- Salt and freshly ground pepper
- 3/4 cup onion, chopped
- three or four cloves garlic clove, very finely chopped
- 1-1/4 cups diced tomato plants, undrained
- 1/2 cup finely shredded cheddar cheese, divided
Preparation:
Preheat the oven to 375F and coat shallow a baking dish with nonstick cooking spray.
Utilizing a paring knife, take away the comes from the peppers, then slice them in two lengthwise and take away the seeds. Season the tooth decay gently with pepper and salt and arrange cut side in the prepared baking dish.
Bake until tender when pierced having a knife, 12 to fifteen minutes. Remove in the oven and hang aside.
As the peppers pre-bake, heat 1 tablespoon from the essential olive oil inside a skillet over medium heat. Add some orzo and prepare, stirring frequently, until it's gently toasted (don't brown).
Stir in 1-1/4 glasses of the chicken broth, cover and prepare, stirring from time to time, before the liquid is absorbed and also the orzo is tender, ten to twelve minutes. If required, add more broth during cooking. Transfer the cooked orzo to some bowl and hang aside.
Add some remaining oil towards the pan, heat on medium and add some onion. Sauté until soft and translucent, four to five minutes, adding the garlic clove and continue cooking until aromatic, one minute longer.
Take away the sausage from the casings and increase the onion-garlic clove mixture. Boost the heat to medium-high and continue cooking before the sausage is gently browned and cooked through. Make use of a spatula to interrupt in the large chunks of sausage because it cooks.
Add some tomato plants, combine completely and season to taste with pepper and salt. Return the orzo towards the pan, prepare for just two minutes longer, then stir in 1/4 cup from the cheese and mix well.
Fill each pepper half using the sausage-orzo mixture, packing lightly. With respect to the size your peppers, you might have some filling leftover.
Sprinkle the rest of the cheese within the peppers and bake, uncovered, before the cheese is melted, ten to twelve minutes. Serve immediately.
Makes 4 servings
Recipe Notes:
We love to to make use of poultry or chicken sausage with this recipe, however if you simply prefer Italian pork sausage, go ahead and, do it now.
SOURCE: MyGourmetConnection.com
world wide web.mygourmetconnection.com/recipes/primary-courses/chicken/poultry-sausage-orzo-stuffed-peppers.php
