June 29, 2014

orzo stuffed peppers with feta and mint

These stuffed peppers are the best!  I used a vegetarian sausage but you can also use pork sausage.  The mint is the perfect compliment to the feta and onions. 

Servings 4-6
Total Time 55 minutes

  • 3/4 cup dried orzo
  • 4 ounces vegetarian sausage, Italian hot or mild
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 6 ounces crumbled feta cheese, plus additional for topping
  • 1/4 cup snipped fresh mint
  • 1/4 teaspoon ground black pepper
  • 6 medium red, orange and/or yellow sweet peppers
  • 1 1/2 cups carrot or tomato juice
  • 1/2 teaspoon sea salt (or kosher)


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

In a large skillet cook sausage, onion, celery, and garlic until sausage is browned and onion is tender. 
Remove from heat.  (drain fat if using pork sausage)  

Stir in cooked orzo, 6 ounces of feta, mint, and black pepper.

Cut the tops from peppers, remove seeds and ribs

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.

Sprinkle with additional mint and feta.  Enjoy!!!

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