Orzo Stuffed Banana Peppers (Print Version)
Creamy orzo and Italian sausage mingle with banana peppers in this rich, comforting dish.
# Ingredients:
Soup Base
01 -
1 heaping teaspoon minced garlic
02 -
960 ml chicken broth
03 -
1 teaspoon dried oregano
04 -
180 ml evaporated milk
05 -
1/2 teaspoon dried thyme
06 -
120 ml chopped green pepper
07 -
28 grams butter
08 -
1 medium onion, finely chopped
09 -
1 teaspoon dried basil
10 -
450 grams mild Italian ground sausage
11 -
3/4 teaspoon coarse kosher salt
12 -
15 ml olive oil
13 -
150 grams shredded Parmesan cheese
14 -
227 grams cream cheese, room temperature
15 -
1/2 teaspoon ground black pepper
16 -
480 ml diced banana peppers
Pasta
17 -
170 grams uncooked orzo pasta
# Instructions:
01 -
Cut the tops off the banana peppers and green pepper, remove seeds, then dice the peppers. Finely chop the onion. Reserve a few pepper slices for garnish. Set vegetables aside.
02 -
Heat a large stockpot over medium heat with nonstick spray or a small amount of oil. Crumble the Italian sausage and cook until no longer pink. Remove cooked sausage and set aside.
03 -
In the same pot, melt butter with olive oil over medium heat. Add onion, diced banana peppers, diced green pepper, and minced garlic. Sauté for 5 minutes until vegetables soften and onion is translucent.
04 -
Return cooked sausage to the pot with vegetables. Add chicken broth and evaporated milk, then bring to a boil while stirring. Add Parmesan, cream cheese cubes, salt, black pepper, dried basil, oregano, and thyme. Stir until cheeses melt and mixture is smooth.
05 -
Reduce heat to medium, cover the pot, and simmer for 25 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
06 -
Add uncooked orzo to the simmering soup. Stir constantly for 10 minutes until orzo is tender and absorbed flavors. Garnish bowls with reserved pepper slices if desired.
# Notes:
01 -
Sautéing vegetables in both butter and olive oil enhances flavor and prevents burning.