Orzo-and-Turkey–Stuffed Peppers
This inventive recipe is proof that pasta dishes don’t have to be served in bowls.
Makes 4 to 6 servings
4 large assorted bell peppers, halved lengthwise and seeded
3 tablespoons olive oil, divided
¼ teaspoon kosher salt
1 pound ground turkey sausage
2 cups marinara sauce
2 cups orzo, cooked according to package directions
⅔ cup whole-milk ricotta cheese
2 tablespoons chopped fresh basil
1 cup freshly shredded mozzarella cheese
Garnish: chopped fresh basil, chopped fresh parsley
Preheat oven to 400°.
bell pepper halves, cut side up, in a large baking dish.
