|¾ cup (175 g)||Italpasta Orzo, cooked and drained|
|1 tbsp (15 mL)||Italpasta Extra Virgin Olive oil|
|1 ½ cups (375 mL)||Italpasta Tomato Marinara Smooth Style Sauce, divided|
|3||turkey sausages casings removed|
|3 cups (750 mL)||baby spinach leaves|
|1 cup (250 mL)||shredded part-skim mozzarella|
- Preheat the oven to 425°F (220°C). Halve the peppers down the length, through the stem; remove seeds. Spread 1/2 cup (125 mL) tomato sauce on the bottom of a 9 x 13-inch (3 L) casserole dish and arrange peppers over top; set aside.
- Heat the oil in a large nonstick skillet set over medium-high heat. Crumble in the turkey sausage. Cook, breaking up with a spoon, for 5 minutes or until browned. Stir in 1 cup (250 mL) sauce, cooked orzo and spinach. Cook until heated through. Divide evenly between the halved peppers.
- Spoon remaining sauce over each pepper and top with cheese. Bake for 20 minutes or until tender.
Tip: Replace the sausage with red kidney beans for a vegetarian entrée.
Calories per serving 210, Fat 7 g, Cholesterol 18 mg, Sodium 415 mg, Carbohydrates 26 g, Fibre 3 g, Sugar 3 g, Protein 10 g