Try this Italian Sausage-Stuffed Peppers with Provolone Cheese recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400ºF. Bring water to a boil in a large, deep pot. Add salt and orzo. Boil for 9 minutes. Drain in wire sieve and rinse with cold water. Drain again. Set asie.
Removed sausage from casings, if necessary, and break into small pieces. Sauté over medium high heat until browned and barely cooked through. Add chopped red peppers. Remove from heat and stir in orzo and cheeses until cheese melts. Cool.
Coat 13x9-inch baking pan with cooking spray. Stuff sausage-orzo mixture into whole peppers and place peppers upright in the pan. Mix breadcrumbs and pesto and spread evenly over top of the stuffed peppers. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or unitl the surface is lightly browned. Serve immediately.
*Orzo is a dried pasta, shaped like short-grain rice.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 421 | ||
Calories from Fat: 237 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 91mg | 28 % | |
Sodium 773.3mg | 27 % | |
Potassium 268.4mg | 7 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 20.5g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 421
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