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6
ounces orzo (1 cup)
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1/2
10 ounce package frozen chopped spinach, thawed
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2
large red and/or green sweet peppers, halved lengthwise, seeded, and membranes removed
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8
ounces bulk pork sausage
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1
cup sliced fresh mushrooms
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1
small onion, chopped (1/3 cup)
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1
clove garlic, minced
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2
cups shredded Italian cheese blend (8 oz.)
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1/2
cup ricotta cheese
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2
ounces feta or kasseri cheese, crumbled (1/2 cup)
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2
tablespoons seasoned fine dry bread crumbs
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1
egg, slightly beaten
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6
pitted kalamata olives, chopped (1 tablespoon)
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1
26 ounce jar marinara sauce
1. Preheat oven to 350 degree F. Grease 4 individual au gratin or casserole dishes; set aside. Cook orzo according to package directions; drain. Stir in spinach. Divide evenly prepared dishes. Place a sweet pepper half, cut-side-up, in each dish. Set aside.
2. In a large skillet cook sausage, mushrooms, onion, and garlic until meat is no longer pink and onion is tender. Drain off fat. Stir 1 cup of the Italian cheese, ricotta, feta, bread crumbs, egg, and olives into mushroom-sausage mixture. Spoon mixture into pepper halves. Pour marinara sauce over stuffed peppers and orzo mixture.
3. Cover with foil. Bake for 45 minutes or until heated through. Uncover and sprinkle with remaining Italian cheese. Let stand 5 minutes before serving. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 789,
- Protein (gm) 38,
- Carbohydrate (gm) 62,
- Fat, total (gm) 42,
- Cholesterol (mg) 154,
- Saturated fat (gm) 20,
- Dietary Fiber, total (gm) 7,
- Vitamin A (IU) 9184,
- Vitamin C (mg) 149,
- Sodium (mg) 1800,
- Calcium (DV %) 596,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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