Sausage and Feta Stuffed Peppers have a creamy, cheesy filling with veggies and orzo pasta to fill bell peppers and baked in the oven!
- 1 pound ground Italian sausage (or chicken sausage)
- 1 onion diced
- 1 zucchini diced
- kosher salt, pepper, crushed red pepper flakes
- 4 cloves garlic minced
- 2 Tbsps Old Bay seasoning
- 1 pound orzo pasta cooked and drained
- 2 8 oz blocks cream cheese
- 6 oz crumbled feta cheese
- 8 bell peppers (any color you prefer)
- 1 cup shredded mozzarella cheese
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Set a large skillet over medium heat and add the ground sausage. Cook 4 to 5 minutes, breaking it apart as it cooks. Drain most of the grease and return to the stove burner still over medium heat.
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Add the diced onion, zucchini, kosher salt, pepper, and crushed red pepper flakes. Cook 8 to 10 minutes and add the garlic, Old Bay, orzo pasta, cream cheese, and feta cheese. Cook 5 to 6 more minutes, stirring occasionally to melt in the cream cheese so it's evenly mixed.
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Cut the tops off of the bell peppers and scoop out the seeds. Place in a 9x13 casserole dish. Fill each bell pepper with the sausage filling.
Note: You will have some filling left over. We had ours as leftovers. You could add 2 to 3 more peppers if you prefer.
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Bake in a 375 degree oven for 30 minutes. Top with mozzarella cheese during the last 2 minutes of cooking.