.stuffed sausage and peppers with orzo.

This is my current favorite meal! I have made it for so many people already, but have taken forever to blog about it because its a long recipe to type out. I'm lazy, this I already know :) This meal is so simple to make and can even be enjoyed out of the pepper if you wish. The original recipe is out of the "Nordstrom Entertaining at Home Cookbook." I really wanted to put something in bell peppers (because I LOVE them) so I choose this recipe. Its so yummy! Keep in mind that this recipe serves 6...I love leftovers of this so if you only want to make a little you can cut the recipe in half. Enjoy.



Ingredients
3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 large green bell pepper, seeded and chopped
green bell peppers with the tops cut off/seeded (optional)
1 pound of Italian sausages, casings removed (trader joe's has an amazing hot italian sausage thats great)
4 large, ripe plum tomatoes, cored and chopped (or one can of diced tomatoes)
1 tablespoon chopped flat-leaf parsley
1 teaspoon oregano
1 can low-sodium chicken broth
1 3/4 cups orzo pasta
salt
black pepper
Parmesan cheese

Preparation
In a 6-8 quart saucepan over medium heat, warm the olive oil and swirl to coat the bottom of the pan. Add the onion, garlic, and bell pepper and cook, stirring occasionally, until the onion and pepper are tender and the onion is translucent, about 6 minutes. Add the sausage and cook, stirring and breaking up any clumps, until lightly browned and cooked through, about 6 minutes. Add the tomatoes, parsley, oregano, and broth and bring to a simmer.

Reduce the heat to medium-low, add the orzo pasta, cover, and continue cooking until most of the liquid has been absorbed and the pasta has a soft and creamy texture, about 12 minutes. Season to taste with salt and pepper.

Preheat oven to 375 degrees. Stuff bell peppers with orzo and top with cheese. Bake for 30 minutes and then enjoy!