1 large green bell pepper, seeded, deribbed and chopped
1½ pounds italian sausage, casings removed
4 large plum tomatoes, cored and chopped
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1 can (49oz) chicken broth
1¾ cups orzo pasta
kosher salt
freshly ground black pepper
freshly grated parmesan cheese
Preparation Instructions
In a medium dutch oven or stockpot heat the olive oil over medium heat. Add the onion, garlic and green pepper and saute until soft and the onion is translucent.
Add the sausage and break it up into bits, cook until no longer pink.
Add the tomatoes, parsley, oregano and broth and bring to a boil. Reduce to low, add the orzo and cover the pot. Simmer until the majority of the liquid has been absorbed and the orzo is cooked through, about 12-15 minutes.
Season with salt and pepper and serve topped with parmesan cheese and serve.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/05/sausage-and-peppers-with-orzo/