Orzo and Sausage Stuffed Peppers with Carmalized Fennel

Sunday is my favourite day of the week and has been since I was a child. My parents taught me that dinner is not just about the food, but it is about the togetherness with family and friends.  We would cook together, eat together and talk about the past week and catch up together.  I have made an effort to live the same way, even though I have moved away from home.   My hubby and I plan to pass our family values and rituals down to our own children one day. 

Peppers stuffed with carmalized fennel, sausage, onions, mushrooms and orzo is a great recipe to make with family for Sunday dinner.  Once the peppers are in the oven and the dishes are done you can kick back with your loved ones and enjoy their company at least until the dinner is ready.  I hope that you enjoy chopping, chatting and eating with your family as much as we do.

Ingredients

4 large red peppers

1 cup of orzo

1/2 cup red wine

2 cloves minced garlic

4 sausages - casings removed (I used hot pepper and fennel sausage)

1 red onion - chopped

1 fennel bulb - chopped

1 cup of mushrooms - chopped

1 small can of chopped tomato's

1 tbsp basil pesto

1 cup parmigiano cheese

1 tbsp extra virgin olive oil

salt and pepper as needed

Bread Crumb Mixture

1/2 cup plain bread crumbs

1tbsp parsley

salt and pepper

1 tbsp olive oil

Mix all ingredients until well incorporated and set aside. 

Directions

In a hot skillet, cook sausage, breaking it into small pieces as it cooks.  When sausage is cooked, remove from skillet and set aside.  Using the same pan, heat olive oil over medium - high heat and add fennel and onion.  Cook until carmelized.  Add mushrooms and minced garlic and cook for another minute.  Add red wine and cook for one minute.  Add chopped tomatoes and cook for 5 - 6 minutes.  Return sausage to pan and incorporate into sauce.  Remove sauce from heat and let cool. 

Cook orzo to package directions but remove from heat approximately 4 - 5 minutes earlier than directed.  The orzo will finish cooking in the peppers once they go in the oven. 

In a large bowl, combine sausage sauce, partially cooked orzo, parmigiano cheese, pesto, salt and pepper.  Stir until all ingredients are well incorporated.  Scoop mixture into 4 large, hollowed peppers and pile high.  Place stuffed peppers on a pan and topped with bread crumb mixture.  Bake covered for 30 minutes in a 350 degree oven.  Remove cover and bake for 10 more minutes to brown the bread crumb mixture.  If you wish to serve with the top of the pepper, as pictured, just bake the tops on the same pan, as well.  Let rest 10 - 12 minutes prior to serving.

Buon Appetito!