ORZO WITH SAUSAGE, PEPPERS AND TOMATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using tongs, place the bell peppers over a gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5 to 6 minutes. (Alternatively, place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.) Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.
- In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.
- Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley. Serve.
SMOKED SAUSAGE AND ORZO STUFFED PEPPERS
Everyone gets their own personal dinner tucked into a delicious sweet pepper.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F.
- Heat oil in a large skillet over medium heat. Add smoked sausage, onion, garlic and Italian seasoning and cook for 6-9 minutes, stirring occasionally, until onions are soft and smoked sausage is brown. Stir in white wine vinegar, cooked orzo, salt, pepper and 1/4 cup mozzarella; remove from heat and set aside.
- Mix together the marinara sauce and cinnamon and stir 1/4 cup of the sauce into the skillet. Spoon remaining sauce into the bottom of a 9x9-inch baking dish.
- Cut the tops off of the peppers, remove the seeds, stuff them with the orzo-smoked sausage mixture and place in baking dish. Sprinkle with remaining mozzarella cheese and bake until heated through, 25 minutes.
Nutrition Facts : Calories 609.1 calories, Carbohydrate 71.6 g, Cholesterol 48.8 mg, Fat 25.9 g, Fiber 7.4 g, Protein 22.3 g, SaturatedFat 9.2 g, Sodium 1126.2 mg, Sugar 13 g
ORZO-STUFFED PEPPERS
Packed with orzo, Italian sausage and summer flavors, these stuffed peppers make a fun, fast-fixing meal. Get colorful with green, orange, red or yellow peppers. Use more or less pepper flakes to adjust the level of heat to your liking! -Kelly Evans, Kalamazoo, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., Cook orzo according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers. , Place in a greased 11x7-in. baking dish. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 523 calories, Fat 18g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 836mg sodium, Carbohydrate 65g carbohydrate (19g sugars, Fiber 7g fiber), Protein 25g protein.
ORZO-STUFFED PEPPERS
Make and share this Orzo-Stuffed Peppers recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut tops off peppers and remove seeds.
- In large kettle, cook peppers in boiling water for 3-5 minutes; drain and rinse in cold water; set aside.
- Cook orzo according to package directions.
- Meanwhile, in large skillet, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain.
- Drain orzo; stir into meat mixture.
- Add the marinara sauce, tomato, basil, rosemary and pepper flakes.
- Spoon into peppers.
- Place in a greased 11-inch by 7-inch baking dish.
- Cover and bake at 350 degrees F for 10 minutes.
- Uncover, sprinkle with cheeses.
- Bake 5 minutes longer or until cheese is melted.
SMOKED SAUSAGE AND ORZO STUFFED PEPPERS
Everyone gets their own personal dinner tucked into a delicious sweet pepper.
Provided by Hillshire Farm(R) Brand
Categories Hillshire Farm®
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F.
- Heat oil in a large skillet over medium heat. Add smoked sausage, onion, garlic and Italian seasoning and cook for 6-9 minutes, stirring occasionally, until onions are soft and smoked sausage is brown. Stir in white wine vinegar, cooked orzo, salt, pepper and 1/4 cup mozzarella; remove from heat and set aside.
- Mix together the marinara sauce and cinnamon and stir 1/4 cup of the sauce into the skillet. Spoon remaining sauce into the bottom of a 9x9-inch baking dish.
- Cut the tops off of the peppers, remove the seeds, stuff them with the orzo-smoked sausage mixture and place in baking dish. Sprinkle with remaining mozzarella cheese and bake until heated through, 25 minutes.
Nutrition Facts : Calories 609.1 calories, Carbohydrate 71.6 g, Cholesterol 48.8 mg, Fat 25.9 g, Fiber 7.4 g, Protein 22.3 g, SaturatedFat 9.2 g, Sodium 1126.2 mg, Sugar 13 g
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ORZO RECIPE WITH ITALIAN SAUSAGE AND PEPPERS - TASTE AND TELL
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- Combine the chicken broth and water in a pot and bring to a boil. Add the orzo and cook until al dente. Drain, reserving the cooking liquid. Place the orzo in a large bowl.
- Meanwhile, heat the olive oil in a sauté pan. Add the sausage and cook, breaking it up as it cooks. Once browned and cooked through, add the garlic and cook for 30 seconds, then add the peppers and tomatoes. Continue to cook until warmed through, about 2 minutes.
- Pour the sausage mixture over the orzo and stir to mix. Add in parsley. Add some of the cooking liquid, if needed, to loosen the pasta. Serve topped with the Parmesan cheese.
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- Preheat oven to 375 degrees. Place a large pot of water on the stove to boil (to blanche the peppers before baking).
- Preparing the peppers: using a paring knife cut around the top of the pepper where it curves from the stem area to the sides. Remove all seeds (tip: use a dining spoon facing the pepper sides inside and gently scrape from bottom to top to release seeds and membrane). Once the pot of water is boiling add peppers individually or multiple peppers for 1 minute (medium) or 1 ½ minutes (large). Remove and run under cold water until they are no longer hot. This stops the cooking process; alternatively they can be placed into an ice bath to cool for a few minutes. Remove and set upside down on paper towels to drain while you prepare the stuffing.
- In a large skillet heat the vegetable oil over medium-high heat. Add the garlic cloves and onion; sauté until the onions are translucent.
- Add the sage and sauté an additional minute. Add the breakfast sausage and cook, stirring frequently, until no pink color remains in the sausage. Break up sausage into small pieces (crumbles) with a heat-proof spatula or wooden spoon.
SAUSAGE AND FETA STUFFED PEPPERS - COOKS WELL WITH OTHERS
From cookswellwithothers.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Main CourseCalories 530 per serving
- Set a large skillet over medium heat and add the ground sausage. Cook 4 to 5 minutes, breaking it apart as it cooks. Drain most of the grease and return to the stove burner still over medium heat.
- Add the diced onion, zucchini, kosher salt, pepper, and crushed red pepper flakes. Cook 8 to 10 minutes and add the garlic, Old Bay, orzo pasta, cream cheese, and feta cheese. Cook 5 to 6 more minutes, stirring occasionally to melt in the cream cheese so it's evenly mixed.
- Cut the tops off of the bell peppers and scoop out the seeds. Place in a 9x13 casserole dish. Fill each bell pepper with the sausage filling.Note: You will have some filling left over. We had ours as leftovers. You could add 2 to 3 more peppers if you prefer.
- Bake in a 375 degree oven for 30 minutes. Top with mozzarella cheese during the last 2 minutes of cooking.
SMOKED SAUSAGE AND CHEESY ORZO - LOAVES AND DISHES
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5/5 (5)Total Time 22 minsCategory MediumCalories 315 per serving
- In a large sauce pot, bring 3 quarts of water to a boil and cook the orzo per the package instructions. Don’t forget to salt the water. If you want to do something unconventional and be like me, drop the broccoli florets into the boiling pasta water for about 3 minutes while the pasta is cooking. This precooks the broccoli to just the right softness for the dish – and then you don’t have to wait for them to cook in the frying pan later. Dip them out with a slotted spoon when they turn bright green and set them aside.
- While the pasta and broccoli are cooking, dice up the onion, bell pepper and mince the garlic. Cut the sausage into disks – about ½ inch thick. Heat a large skillet with the oil on medium heat on the stove top. When the oil is hot, add the onion and bell pepper and cook until the onion is translucent. Add the garlic and the sausage. While this cooks, the orzo should be about ready. Drain the orzo per package instructions and set aside until the sausage is browned.
- When the sausage is browned, add the orzo and the pre-cooked broccoli to the skilled and cut the heat to medium low. Add the cheese and the milk. Salt and pepper to taste. You can then serve from the frying pan or turn out into a baking dish to serve.
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