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Quick & Delicious Chicken Sausage Orzo Stuffed Bell Peppers

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This Chicken Sausage Orzo Stuffed Bell Peppers recipe combines hearty chicken sausage, tender orzo, and vibrant bell peppers into a satisfying meal. It’s easy to prepare and perfect for impressing guests or enjoying a comforting weeknight dinner.

Ingredients

  • Bell Peppers (red, yellow, or orange)
  • Ground Chicken Sausage (mild or Italian-style)
  • Orzo Pasta
  • Crushed Tomatoes
  • Tomato Sauce
  • Shredded Mozzarella Cheese
  • Parmesan Cheese
  • Onion
  • Garlic
  • Italian Seasoning
  • Dried Basil
  • Dried Oregano
  • Red Pepper Flakes (optional)
  • Balsamic Vinegar
  • Chicken or Vegetable Broth
  • Salt
  • Black Pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Wash the bell peppers, slice each in half lengthwise, and remove the seeds and membranes. Place the pepper halves cut-side up in a large baking dish.
  2. Bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente. Drain the orzo and set aside.
  3. In a large skillet over medium-high heat, add the ground chicken sausage and cook until browned. Drain any excess fat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
  4. Remove the skillet from heat and add the drained orzo, crushed tomatoes, tomato sauce, Italian seasoning, dried basil, dried oregano, red pepper flakes, and balsamic vinegar. Stir well to combine. Season with salt and black pepper to taste. Stir in about 1 cup of shredded mozzarella and half of the Parmesan cheese until just combined.
  5. Spoon the filling generously into each bell pepper half and arrange them snugly in the baking dish.
  6. Pour about ½ cup of chicken or vegetable broth into the bottom of the baking dish around the peppers. Cover the dish tightly with aluminum foil.
  7. Bake for 30 minutes. After 30 minutes, remove the foil and sprinkle the remaining mozzarella and Parmesan cheese over the tops of the stuffed peppers. Return to the oven and bake uncovered for another 15-20 minutes until the peppers are tender and the cheese is melted and bubbly.
  8. Let the stuffed peppers rest for a few minutes before serving. Garnish with fresh parsley or basil if desired.

Nutrition

Keywords: For extra tender peppers, par-cook them before stuffing. You can also add diced zucchini, spinach, or sautéed mushrooms to the filling for extra nutrients. If you want a spicier dish, increase the amount of red pepper flakes.

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