4 large bell peppers (any color), halved top to bottom, seeds and ribs removed
16 ounces orzo pasta
1 (16 ounce) package Jimmy Dean sage sausage
1 jar of your favorite marinara sauce
4 ounces shredded mozzarella cheese
1 ounce grated parmigiano reggiano cheese
1 teaspoon dried oregano
Heat oven to 375. Grease a 9 by 13 casserole dish.
Place peppers in a large microwave safe bowl, cover, and microwave 8 minutes. Carefully arrange pepper halves, skin side down, in the baking dish.
Cook orzo according to package directions. Drain and add to a large bowl.
Cook the sausage in a large skillet over medium high heat, breaking up into small pieces, until fully browned. Add to the bowl with the orzo.
Stir in the marinara sauce and half the mozzarella. Divide among the pepper halves, packing tightly.
Top with remaining mozzarella, the parmigiano reggiano cheese, and the dried oregano. Bake 15 to 20 minutes until cheese is browned and filling is bubbling. Cool 5 minutes before serving.
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