I’ve often been asked if there are any foods I dislike. The honest answer is no — I enjoy almost everything. I’m lucky not to have food allergies or intolerances, and I appreciate a wide range of dishes, from healthy to indulgent. As a child I was less picky than my siblings, though there were a few things I avoided. Avocados used to be one of them, which surprises me now since I adore them and could eat them daily. Cooked green bell peppers were another. Their flavor struck me as bitter, and when we had stuffed peppers I would pick out the filling and leave the pepper behind. Thankfully that changed: now I love cooked peppers and make stuffed peppers regularly for a simple, satisfying dinner.
Stuffed peppers are a smart way to repurpose leftovers. Leftover taco meat or enchilada filling can be spooned into a bell pepper for an added serving of vegetables, popped into the oven, and dinner is ready. Cooked grains mixed with marinara also make a delicious filling. If you still don’t enjoy green bell peppers, switch to red, orange, or yellow for a sweeter result.
For this version I used a tasty filling of orzo and Italian sausage. Italian sausage is perfect for quick meals because it’s already well seasoned, which reduces the need for many additional ingredients — a real time-saver. These peppers are also ideal for making ahead: prepare them in advance and bake when it’s time to eat. I often do most of the cooking during my boys’ naps, so dinner comes together quickly later. You could even assemble these on a Sunday to reheat during a busy weeknight. One goal I have is to show that great-tasting food doesn’t have to be complicated, and this recipe fits that goal: an easy, crowd-pleasing weekday meal.
Chances are you already have many of the ingredients for these sausage and orzo stuffed peppers. Grab what you need and you can have this simple dinner on the table in under an hour.
- 8 oz. orzo pasta
- 1 lb. Italian sausage
- 1 tbsp. olive oil
- 1/2 yellow onion, chopped
- 15 oz. tomato sauce
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 cup shredded mozzarella cheese + more for topping, if desired
- 1/4 cup finely grated parmesan cheese
- 3 bell peppers, halved, seeds and stems removed
- Preheat the oven to 375°F (190°C).
- Bring a pot of salted water to a boil and cook the orzo according to package directions. Orzo cooks quickly, so watch it closely. Drain and set aside.
- Heat a large skillet and brown the sausage, breaking it up as it cooks. When browned, add the olive oil and chopped onion and sauté until the onion is tender.
- Stir in the tomato sauce, salt, black pepper, oregano, and thyme, and bring to a gentle simmer.
- Add the drained orzo to the sauce and mix until well combined.
- Remove the pan from the heat and stir in the mozzarella and parmesan until the cheeses melt into the mixture.
- Fill each pepper half with the sausage-and-orzo mixture and arrange the filled peppers in a baking dish.
- Bake for 35–40 minutes, until the peppers are tender. If you like extra cheese, sprinkle additional mozzarella on top during the last 5 minutes of baking.
