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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.