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1
Preheat oven to 400 degrees F.
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2
In a pan on medium heat cook your hot Italian sausage (or hamburger meat) until it is just cooked.
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3
While the meat is cooking add the minced garlic, finely chopped onion and diced jalapenos and cook them with the meat.
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4
In a separate bowl combine your canned tomatoes, 1/2 cup of Parmesan cheese, olive oil, chopped fresh cilantro, chopped fresh parsley and salt and pepper.
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5
In another pan bowl the 2 cups of beef broth and 2 cups of hot water.
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6
Once the water is boiling add your 1.5 cups of orzo.
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7
Cook for 5 minutes ONLY no longer!
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8
Then remove from heat and set aside.
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9
Once the meat, onions, garlic and jalapenos are cooked add them to the bowl of tomatoes.
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10
Once the orzo is cooked, strain it with a hand strainer and add to the bowl of tomatoes while still keeping the broth in the pan.
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11
Cut off the tops of your bell peppers.
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12
Remove the seeds and ribs.
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13
Make sure the bottoms are flat and trim off a little of the bottom if necessary so they stand up and do not roll around in your pan.
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14
Place the cleaned peppers in a Pyrex pan.
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15
Pour the broth from the cooked orzo around the bottoms of the peppers.
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16
Add water if needed so there is approximately 1 of liquid around the peppers.
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17
Stir all the ingredients in the bowl so they are well combined.
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18
Fill the bell peppers with this mixture to the very top.Once all the peppers are filled cover the baking dish with foil and bake for 45 minutes.
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19
After 45 minutes remove pan from oven.
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20
Take the foil off.
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21
Grate fresh Parmesan on top of each pepper.
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22
Add a few slices of fresh mozzarella on top of the Parmesan that is on top of the peppers and sprinkle each one with the Italian breadcrumbs.
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23
After you have garnished the top place the pan back in the oven uncovered for 15 minutes until the cheese is melted and browned.
