Orzo Stuffed Bell Pepper

A delicious updated version of a down-home classic!
If possible use fresh peppers from your garden
or local farmers market and fresh organic spinach and herbs.
For color and presentation, make this stuffed bell pepper
recipe using red, orange, yellow and purple bell peppers.
My stuffed bell recipe calls for chicken sausage
but you can also use Italian sausage
in this stuffed bell pepper recipe.

Ingredients:
4 large red, yellow or purple bell peppers
2 cups chicken stock
1/2 cup Orzo
2 spicy chicken sausages, casings removed
3 tablespoon organic virgin olive oil
1 white onion, chopped
1/4 cup sun-dried tomatoes, chopped and drained
1 cup fresh spinach, chopped
1/2 teaspoon celery seed
1 Jalapeno pepper, roasted peeled, seeded and chopped
1/2 cup fresh cilantro, chopped
Sea Salt and Pepper to taste
1/4 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F.
Cut the tops off of the bell peppers and discard seeds.
Rub bell peppers with 1 tablespoon of olive oil
coating both the inside and the outer skin.
Set aside in a baking dish.
Bring 1 1/2 cups of chicken stock to a boil add Orzo,
cover and simmer for 20 minutes without removing
lid during the cooking time.

In a large skillet over medium-high heat,
break up sausage into small pieces.
Saute until browned, draining any excess oil when completely cooked.
Add organic olive oil, onion, diced chili, spinach, sun-dried tomatoes, celery seed, cilantro, Orzo and remaining chicken stock.
Cook until heated and liquid is absorbed.
Remove from heat and salt and pepper to taste.

Stuff peppers with orzo mixture and place back in the baking dish. Sprinkle tops with Parmesan cheese. Add 1/2 cup boiling water to the dish and bake at 350 degrees F. for 30-35 minutes or until the cheese is melted and the peppers are hot. Serve immediately with a side of sour cream.