stuffedpeppers-52I was sitting at work yesterday, thinking about what I had in my fridge and what I wanted to make for this week’s vegetable. It occurred to me that I had a package of mild Italian sausage in the fridge, along with a batch of orzo I made the night before, so I decided that I should make stuffed peppers.

Instead of traditional green peppers stuffed with ground meat, rice and breadcrumbs and then smothered with tomato sauce, I decided to take a more Mediterranean approach. At least, Mediterranean in my mind, because I wanted to keep it a little lighter and incorporate olives. I also much prefer the milder, sweeter yellow and orange peppers to the classic green. So I set about pulling stuff together to make this dish.

It ended up being really good and also versatile. I had much more filling than peppers to stuff, so I also have a casserole in which I baked some extra filling, as well as a bowl of unbaked filling. Turns out, it makes a tasty cold salad. See? Versatile.

 

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Ingredients:

1 box Orzo, cooked
1 package milk Italian sausage (optional)
1 bottle light beer
3 bell peppers (1 each orange, red yellow), chopped
1 C to 1 1/2 C Marinara sauce
1/2 C kalamata olives, chopped
1/3 lb feta cheese, crumbled
1 red onion, diced
approx. 5 large stalks of Kale, removed from stem and chopped
4-10 bell peppers for stuffing (depending on how much stuffing you want left over)
Approx 1/2 C Parmesan cheese
olive oil
salt & pepper

 

 

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Preheat the oven to 350° F. Pour the beer into a frying pan and place the sausages in the beer to cook over medium heat, flipping halfway through.

 

 

 

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Cut the tops off of your stuffing peppers and clean out the seeds and white pith from inside. Rub lightly with olive oil and place in a baking dish.

 

 

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Combine the chopped peppers, onion, olives, and kale in a large bowl. Add a good pinch of salt and pepper and stir. Stir in the orzo, marinara sauce and feta cheese.

 

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When the sausages have finished cooking, let them sit for a moment and then cut them up. I sliced the sausages in half, lengthwise, and then cut sliced them up. At this point you can either toss them in with the veg, or briefly put them back in a hot frying pan to get a little sear on them. At this point, the filling has all the main ingredients, so taste for seasoning and add more salt, pepper or marinara, as needed.

 

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Once the filling is the way you want it, go ahead and stuff the peppers. I went ahead and packed around the peppers with the filling as well, because I had a lot of it and why not? Sprinkle the top of the peppers with parmesan cheese and put in the oven to bake for at least 35 minutes.

 

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I made 4 stuffed peppers and one small casserole dish of filling. If you are cooking more peppers, you may want to increase the time. The meat should be fully cooked already, so this is more about getting the peppers themselves to the texture you want. I happen to like mine with a little crunch still in there.

 When the peppers come out, go ahead and serve them up. They have veg, starch and protein, so you don’t really need any sides, but if you really want one, I would go with maybe some hummus and pita. And beer.

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Orzo and Sausage Stuffed Peppers
 
Prep time
Total time
 
Recipe By:
Ingredients
  • 1 box Orzo, cooked
  • 1 package milk Italian sausage (optional)
  • 1 bottle light beer
  • 3 bell peppers (1 each orange, red yellow), chopped
  • 1 C to 1½ C Marinara sauce
  • ½ C kalamata olives, chopped
  • ⅓ lb feta cheese, crumbled
  • 1 red onion, diced
  • approx. 5 large stalks of Kale, removed from stem and chopped
  • 4-10 bell peppers for stuffing (depending on how much stuffing you want left over)
  • Approx ½ C Parmesan cheese
  • olive oil
  • salt & pepper
Instructions
  1. Preheat the oven to 350° F. If using sausage, pour the beer into a frying pan and place the sausages in the beer to cook over medium heat, flipping halfway through.
  2. Cut the tops off of your stuffing peppers and clean out the seeds and white pith from inside. Rub lightly with olive oil and place in a baking dish.
  3. Combine the chopped peppers, onion, olives, and kale in a large bowl. Add a good pinch of salt and pepper and stir. Stir in the orzo, marinara sauce and feta cheese.
  4. When the sausages have finished cooking, let them sit for a moment and then cut them up. I sliced the sausages in half, lengthwise, and then cut sliced them up. At this point you can either toss them in with the veg, or briefly put them back in a hot frying pan to get a little sear on them. At this point, the filling has all the main ingredients, so taste for seasoning and add more salt, pepper or marinara, as needed.
  5. Stuff the peppers and pack more stuffing in around the peppers, if desired. Sprinkle the top of the peppers with parmesan cheese and put in the oven to bake for at least 35 minutes.
Notes
This recipe was cooked using 4 stuffed peppers and one small casserole dish of filling. If you are cooking more peppers, you may want to increase the time. The meat should be fully cooked already, so this is more about getting the peppers themselves to the texture you want.