Dinner last night

Everyone loved these stuffed peppers,

even Taylor who typically complains about

all vegetables. The recipe was adapted

from Giada's recipe here. I added sweet

italian sausage, fontina cheese and fresh

basil instead of mint, and a little tomato sauce

topping. I will definetly make this recipe again.

Didn't get a finished photo though,

the kids were to hungry to wait.

o

Stuffed Sweet Peppers

1 (28 oz) can diced tomatoes

1 small can tomato sauce

2 zucchini, grated

3 sweet Italian sausages

1/2 cup Parmesan cheese,

plus more to sprinkle on top

1 cup shredded Fontina cheese

1/2 cup fresh basil, chopped

3 cloves garlic, minced

1 1/2 cup Orzo

2 Tbl. brown sugar

1 tsp. salt

1 tsp. pepper

4 cups chicken broth

6 sweet bell peppers

Remove sausage from casing and cook in

saute pan till brown. Drain & set aside.

Cook Orzo in chicken stock for about 5 min.

remove from broth and place in a bowl. Add

tomatoes, grated zucchini, garlic, basil,

parm., fontina, & sausage. Mix to combine.

Cut tops off of peppers and remove ribs and

all seeds. Cut a bit off the base to help

them stand up straight if you need to.

Spoon the orzo mixture into the peppers and

place in casserole dish. Mix the brown sugar with

the small can of tomato sauce and spoon about half

over the top of the peppers. Pour the rest,

along with the left over stock, around the

peppers. Cover with foil and bake at

400 for 45 min. Remove foil and sprinkle

with more parm. cheese and put back in the oven

for about 15 min. till cheese is golden.

Served with bread & butter.