Ingredients

• 3/4  cup dried orzo
• 4  oz. bulk Italian hot or mild (sweet) sausage
• 1  large onion, chopped
• 2  stalks celery, chopped
• 3  cloves garlic, minced
• 2  cups crumbled feta cheese (8 oz.)
• 1/4  cup snipped fresh mint
• 1/4  tsp. ground black pepper
• 6  medium-size red, orange and/or yellow sweet peppers
• 1-1/2  cups carrot or tomato juice
• 1/2  tsp. salt
•   Fresh mint sprigs

Directions

1. In 4- to 5 quart Dutch oven cook orzo according to package directions; drain. Set aside. Wipe Dutch oven dry; set aside.

2. In large nonstick skillet cook sausage, onion, celery, and garlic until sausage is browned and onion is tender. Remove from heat; drain fat. Stir in cooked orzo, cheese, mint, and black pepper.

3. Cut tops from peppers; remove seeds and ribs. Slightly trim bottoms of peppers to stand upright. Spoon orzo mixture into peppers and replace tops; set aside. In Dutch oven stir together carrot juice and salt. Stand peppers upright in Dutch oven. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes, or until peppers are tender.

4. Serve peppers on rimmed plates. Spoon over any remaining cooking juices. Sprinkle additional mint. Makes 6 servings.