Stuffed Peppers, with Sausage and Orzo

Total time: 40 minutes
   Sausage lends a different flavor than the traditional ground beef, and orzo a different texture.

 Ingredients:

• 6oz (180gr) sausage
• 1 medium onion
• 2 ribs celery
• 2 cloves garlic
• 1 tbs olive oil
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1 tsp oregano
• 1/2 cup (4.5oz, 130gr) orzo
• 2 cups (16oz, 480ml) tomato sauce
• 1/4 cup (2oz, 60ml) beef stock
• 1/3 cup green, pimento-stuffed olives
• 2 nicely shaped bell peppers 
• 1/2 cup (2oz, 60gr) shredded cheese

 Instructions:

• Put a large pot of water on high heat and bring to a boil. 
• Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds.
• When water is boiling drop peppers in and simmer for 5 minutes. 
• Remove (use tongs) and put into a baking dish that will just hold them (if possible). 
• Keep water boiling and add orzo, cook according to package directions (usually 8 - 10 minutes) except drain when still al dente - about 1 minute less then minimum time. Drain in a strainer if your colander has big holes.
• Roughly chop olives. 
• Finely chop onion, celery and garlic. 
• In nonstick skillet heat oil over medium-high heat.   Add paprika, cumin, and sauté 10 seconds.
• Add garlic, celery and onion and sauté until transparent, about 5 minutes. 
• Add sausage and sauté until cooked through, breaking it up as it cooks. 
• Add tomato sauce, stock, olives and orzo.  Stir will to combine.
• Spoon mixture into the pepper halves. 
• Cover with foil and bake for 15 minutes at 400F (200C). 
• Remove foil and top with cheese.  Bake, uncovered for another 5 minutes. 
• Remove from oven and serve.

Note: If all the stuffing doesn't fit into the peppers, keep warm over very low heat while peppers bake.  To serve, spoon the extra sausage / orzo onto plates, and top with peppers.