30 Minute Cheesy Italian Stuffed Peppers

30 Minute Cheesy Italian Stuffed Peppers 19 oz four-cheese Italian sausage, casings removed 1 (14.5-oz) can fire roasted diced tomatoes with garlic 2 oz shredded Parmesan cheese 8 oz dried orzo pasta 2 Tbsp extra virgin olive oil, divided 2 cups chicken broth 4 oz shredded mozzarella cheese 8 bell peppers ½ tsp kosher salt 8 basil leaves, chopped (optional garnish) Preheat oven to 450°F. Warm 1 tablespoon oil in a medium skillet over medium heat, approximately 2 minutes. Add orzo, stir to coat. Cook until orzo is golden brown, stirring occasionally. Turn heat to high. Add chicken broth and bring to a boil. Reduce to medium for about 7-10 minutes until liquid is absorbed, stirring occasionally. Meanwhile, wash peppers. Cut the tops off and remove seeds and veins. Pat peppers dry with a paper towel. Place peppers (lids and bottoms) in a microwave safe bowl and toss with 1 tablespoon oil and kosher salt. Cover bowl with plastic wrap or microwave safe lid. Microwave until peppers are soft (about 10 minutes). Remove peppers from bowl and place in a 9”x9” baking dish. In the mean time, heat a medium skillet over medium high heat. Remove sausage from casings by sliding a pairing knife down the length of the sausage and then peel to remove. Add sausage to skillet and cook until browned. In the orzo pan; combine sausage, tomatoes, mozzarella and cheeses. Stir to combine. Stuff mixture into peppers, using a spoon. Set tops aside. Bake for 7-10 minutes, until top is lightly browned. Place tops on peppers and serve.