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Carolina Ingredients Blog

Sausage & Orzo Stuffed Green Bell Peppers - Recipe

Posted on Oct 09, 2013


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Sweet & Spicy Aji Amarillo Seasoning  - The Peruvian Aji Amarillo chili is slightly hotter than a jalapeño; however, it's sweeter with fruity notes. The heat is more gradual but kicks in at the end. Works well as a chip seasoning, dry rub for chicken wings or as a dipping sauce. Try it and you'll soon forget you ever liked jalapeños.


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2 Green Bell Peppers - cut in half 

2 Hot Italian sausage links 

1 small onion - diced

1/2 cup orzo (rice shape pasta)

1 cup low sodium chicken stock

Parmesan Cheese 

Salt & Pepper to taste

1 Tbsp. Olive Oil 

14 oz. can of fire roasted tomato



Cooking Instructions:

Simmer orzo in low sodium stock until liquid is absorbed by pasta. While pasta is cooking, take sausages out of casings and crumble into small piece. Slowly brown until significant amount of fat has rendered out. This will take approximately 15 - 20 minutes. Take sausage out of sauté pan and wipe pan to get rid of residual fat.  

Add a tablespoon of olive oil to pan and sauté onion for 2 -3 minutes. Add tomatoes and simmer for addition 2-3 minutes until sauce has thickened slightly. Take off heat and add orzo, sausage and cheese. Add salt & pepper to taste. Cut peppers in half lengthwise and clean insides. Next you will season the insides of the bell pepper halves with salt & pepper.  Place in a baking dish and begin spooning filling into each half. Pour a tiny amount of stock in the bottom of the baking dish to help cook the peppers. Cover with aluminum foil and bake in a pre-heated 375 degrees oven for 50 minutes. After cooking take out of the oven and sprinkle with a generous amount of cheese on top of each stuffed pepper. Place under the broiler for 30 seconds to melt. Serve warm. 




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