Recipes and Cooking Stuffed Radicchio Be the first to rate & review! Sturdy radicchio leaves wrap up a mix of ground meat, orzo, raisins, and almonds in this spin on cabbage rolls. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on December 31, 2019 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 1 hrs Servings: 6 Jump to Nutrition Facts Ingredients ½ cup dried orzo pasta 2 tablespoon olive oil 1 cup cherry tomatoes, halved 1 14.5 ounce can crushed tomatoes 2 tablespoon packed brown sugar 1 tablespoon lemon juice 4 cloves garlic, minced 1 teaspoon salt ½ teaspoon ground black pepper 8 ounce ground beef 8 ounce ground pork sausage ½ cup finely chopped fresh fennel, fronds reserved ¼ cup raisins ¼ cup slivered almonds, toasted 2 tablespoon chopped fresh flat-leaf parsley ⅛ teaspoon ground cloves 12 radicchio leaves Directions Preheat oven to 400°F. In a medium saucepan cook orzo in boiling salted water 5 minutes; drain. Rinse with cold water; drain again. For sauce: In a large skillet heat 1 tablespoon olive oil over medium-high. Add cherry tomatoes; cook and stir 3 to 4 minutes or until softened and charred. Add crushed tomatoes, brown sugar, lemon juice, 2 cloves garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Spoon into a 3-quart baking dish. For filling: In a large bowl combine orzo, beef, pork, fennel, raisins, almonds, parsley, remaining 2 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the cloves. Divide filling among radicchio leaves. Roll each leaf around filling and arrange, seam sides down, on sauce. Brush with remaining 1 tablespoon olive oil. Bake, uncovered, 25 to 30 minutes or until filling registers 160°F. Let stand 10 minutes. Top with fennel fronds. Serves 6. Rate it Print Nutrition Facts (per serving) 340 Calories 19g Fat 26g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 340 % Daily Value * Total Fat 19g 24% Saturated Fat 5g 25% Cholesterol 49mg 16% Sodium 762mg 33% Total Carbohydrate 26g 9% Total Sugars 13g Protein 17g Vitamin C 15.2mg 76% Calcium 67mg 5% Iron 2.9mg 16% Potassium 650mg 14% Folate, total 30.3mcg Vitamin B-12 0.9mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.