Italian Sausage and Orzo gives a flavorful spin to traditional Italian stuffed peppers! You’re going to love this yummy dinner recipe!
Making these Italian style stuffed peppers is surprisingly easy. We love stuffed pepper recipes around here and these Italian style stuffed bell peppers are such a delicious change from your typical stuffed pepper recipe.
I love using yellow, red, or orange peppers because the color is so fresh and vibrant. This recipe calls for Italian sausage in place of ground beef and orzo in place of rice.
Prosciutto, mushrooms, fresh basil, and creamy mozzarella cheese, make these stuffed peppers not only filling but gratifying and tasty!
Stuffed Peppers with Italian Sausage and Orzo
These orzo stuffed bell peppers are a great way to try a traditional recipe in a new way. Usually, stuffed peppers are filled with cooked rice but orzo is a pasta so that would make these pasta stuffed peppers.
Sausage and orzo stuffed peppers are filling to eat and as delicious as they look. You’re going to love serving these up to your family or to dinner guests when you’re trying to impress.
Ingredients you’ll need for Italian Stuffed Peppers:
- Bell peppers
- Orzo pasta
- Ground Italian sausage
- Chopped prosciutto
- Chopped mushrooms
- Tomato sauce
- Tomato paste
- Black pepper
- Fresh basil
- Parmesan cheese
For the exact amounts needed, please see the recipe card below.
How to Make Italian Stuffed Peppers with Sausage and Orzo
- Cut the tops off of each pepper. Remove the membranes and the seeds while discarding the tops.
- Place the peppers cut-side up on a microwave-safe plate. Cover with plastic wrap and microwave for 2 minutes. Allow the peppers to cool.
- Prepare your orzo according to package directions, drain, and then set aside.
- In a large skillet, brown the Italian sausage while stirring until crumbled.
- Stir in the chopped prosciutto and mushrooms, and continue to cook until the mushrooms have softened.
- Add in the tomato sauce, tomato paste, salt, and pepper and cook until it is mixed and heated through.
- Remove the sausage from the heat and allow it to cool for a few minutes before stirring in the orzo, fresh basil, and cubed mozzarella.
- Place the peppers into the baking dish and divide the mixture evenly amongst each of the peppers.
- Sprinkle the tops of the peppers with parmesan cheese.
- Cover the dish with foil and place them into the oven at 450 degrees F for 20 minutes.
- Remove the foil and cook for an additional 5 minutes.
We microwave the bell peppers upside down to help steam and soften them from the inside. this helps to reduce the baking time and it works wonderfully at creating a much nicer texture when the dish has finished baking as well.
If you don’t have or cannot find Proscuitto cooked and crumbled bacon could work as a simple substitute. The flavor won’t be the same, but it should be similar.
You can use any flavor of bell pepper you would like. I used a mixture of colors but you can keep it simple with green ones if preferred.
Can I make stuffed peppers in advance?
Yes, you can make this orzo stuffed peppers recipe up to the day before you wish to bake it or you can make it (and bake it) and keep it in the fridge as a simple reheat meal for later. Freezing the stuffed peppers for later is not recommended because the peppers will lose their texture as they freeze and thaw and create a much softer texture.
How long are stuffed bell peppers good for?
These peppers can be kept well covered or in an airtight container in the fridge for up to 5 days.
Should you Precook peppers before stuffing?
Technically, you don’t have to do this but the end results will thank you if you do. Without precooking the peppers your peppers will remain very crisp even after baking. For a pepper that is easier to cut through and softer to chew like the filling, you’re going to want to precook the peppers.
Here are some more stuffed pepper recipes you may enjoy:
- Vegetarian Stuffed Peppers
- Stuffed Pepper Soup
- Mini Grilled Stuffed Peppers
- Taco Stuffed Poblano Peppers
- One-Pot Unstuffed Peppers
- Southwest Stuffed Peppers
- 6 bell peppers
- 8 oz. orzo pasta
- 1 lb ground Italian sausage
- 1/4 cup chopped prosciutto
- 1/2 cup chopped mushrooms
- 1 14 oz can tomato sauce
- 2 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh basil
- 4 oz cubed mozzarella
- 2 tablespoons Parmesan cheese, grated
- Cut tops off each pepper, remove membranes and seeds. Discard tops.
- Place peppers cut side down in a microwave safe plate. Cover with plastic wrap and microwave for 2 minutes. Let peppers cool.
- Prepare orzo according to package directions, drain and set aside.
- In a large skillet brown Italian sausage stirring until crumbled. Stir in chopped prosciutto and mushrooms and continue to cook until mushrooms have softened. Add tomato sauce, tomato paste, salt and pepper and cook until mixed and heated through.
- Remove sausage from heat and let cool for a few minutes before stirring in orzo, fresh basil and cubed mozzarella.
- Place peppers in a baking dish. Divide mixture evenly among each peppers. Sprinkle peppers with Parmesan cheese. Cover dish with foil and place peppers in a preheated 450 degree oven. Bake peppers for 20 minutes, remove foil and cook an additional 5 minutes.
- Place peppers in a preheated 450 degree oven. Bake peppers for 20 minutes, remove foil and bake for an additional 5 minutes.
Amount Per Serving Calories 486Total Fat 27gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 18gCholesterol 66mgSodium 1491mgCarbohydrates 34gFiber 4gSugar 9gProtein 27g