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Categories:
Italian sausage garlic yellow onion If tomatoes Parmesan cheese olive oil fresh cilantro fresh Italian parsley salt pepper beef broth water Pasta bell peppers fresh Mozzarella Italian bread
Viewed: 77 - Published at: 8 years agoIngredients
- 1 pound Hot Italian Sausage (or Hamburger Meat)
- 3 cloves Garlic, Diced
- 1 whole Small Yellow Onion, Diced
- 2 whole Jalapenos, Diced (add More If You Like It Spicy)
- 2 cans (14 1/2 Oz. Size) Petite Diced Tomatoes
- 1/2 cups Romano Parmesan Cheese (and More For The Tops Of Peppers)
- 1/4 cups Extra Virgin Olive Oil
- 1/4 cups Fresh Cilantro To Taste
- 1/4 cups Fresh Italian Parsley To Taste
- 1 teaspoon Salt (this Is To Taste Add More If Needed)
- 1 Tablespoon Pepper (this Is To Taste Add More If Needed)
- 2 cups Beef Broth
- 2 cups Hot Water
- 1- 1/2 cup Orzo Pasta
- 6 whole Bell Peppers
- 12 slices Sliced Fresh Mozzarella (about Two Slices Per Pepper)
- 1/4 cups Italian Bread Crumbs For Garnish
Method
- Preheat oven to 400 degrees F.
- In a pan on medium heat cook your hot Italian sausage (or hamburger meat) until it is just cooked.
- While the meat is cooking add the minced garlic, finely chopped onion and diced jalapenos and cook them with the meat.
- In a separate bowl combine your canned tomatoes, 1/2 cup of Parmesan cheese, olive oil, chopped fresh cilantro, chopped fresh parsley and salt and pepper.
- In another pan bowl the 2 cups of beef broth and 2 cups of hot water.
- Once the water is boiling add your 1.5 cups of orzo.
- Cook for 5 minutes ONLY no longer!
- Then remove from heat and set aside.
- Once the meat, onions, garlic and jalapenos are cooked add them to the bowl of tomatoes.
- Once the orzo is cooked, strain it with a hand strainer and add to the bowl of tomatoes while still keeping the broth in the pan.
- Cut off the tops of your bell peppers.
- Remove the seeds and ribs.
- Make sure the bottoms are flat and trim off a little of the bottom if necessary so they stand up and do not roll around in your pan.
- Place the cleaned peppers in a Pyrex pan.
- Pour the broth from the cooked orzo around the bottoms of the peppers.
- Add water if needed so there is approximately 1 of liquid around the peppers.
- Stir all the ingredients in the bowl so they are well combined.
- Fill the bell peppers with this mixture to the very top.Once all the peppers are filled cover the baking dish with foil and bake for 45 minutes.
- After 45 minutes remove pan from oven.
- Take the foil off.
- Grate fresh Parmesan on top of each pepper.
- Add a few slices of fresh mozzarella on top of the Parmesan that is on top of the peppers and sprinkle each one with the Italian breadcrumbs.
- After you have garnished the top place the pan back in the oven uncovered for 15 minutes until the cheese is melted and browned.
