Orzo Stuffed Peppers

Orzo Stuffed Peppers _ Serves 8      

Alice Conradt

4- Red Bell Peppers (cut lengthwise and seeded)

1lb Hot Italian Chicken sausage (nitrate/hormone free preferably) cooked and broken apart into small pieces

1/2 cup Orzo pasta (cooked in salted water or chicken stock) follow package directions (drained with 1/2Cup water reserved)

1/2 jar of Sundried tomatoes in oil (drained and chopped)

1-package Arugula

4 oz. package of herb crusted goat cheese (crumbled)

Optional *Red Pepper flakes for more flavor and a little heat.  

Salt to taste....do this LAST (there is already salt in the sausage and pasta water)!

1 Tbsp. Olive Oil

Combine sausage, cooked orzo, tomatoes, arugula (will wilt a little when combined with warm sausage and pasta) and goat cheese in a large bowl.  Toss together to mix.  Add a little reserved pasta water if mixture looks dry.  

Pre-heat oven to 375°

Brush baking dish with one Teaspoon of Olive Oil  

Place peppers in a baking dish (large enough to fit 8 halves)

Place sausage mixture into each pepper filling completely

Drizzle with remaining Olive Oil

Cover with foil. Bake for 45-60 minutes or until peppers are soft and filling is hot.   Uncover the last 15 minutes to allow a little crust to form on the filling.  Serve with a green salad.