Nutrition Information

Calories	435 cals
Total Fat	22 g
Cholesterol	63 mg
Dietary Fiber	5 g
Sodium	834 mg
Protein	23 g
Total Carbohydrate	34 g

Fiesta Cheese Stuffed Peppers

Ingredients

• 8 large red bell pepper
• 1 cup dried orzo pasta
• 1/2 pound ground beef
• 1/2 pound bulk ground Italian sausage
• 3/4 cup chopped onion
• 1 cup Daisy Brand 4% Cottage Cheese
• 1 cup shredded Mozzarella cheese
• 1 cup marinara sauce
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1/4 cup bread crumbs
• 2 tablespoons shredded Parmesan cheese

Directions

Cut the tops off, remove inside ribs, and cut a small slice from the bottom of the pepper (to keep pepper upright). Cook orzo pasta according to package directions, drain, and set aside. Heat oven to 350 F. Spray a 13 x 9-inch baking pan with non-stick cooking spray; set aside. In Dutch oven place ground beef, ground Italian sausage, and onion. Cook over medium heat, stirring frequently, until meat is no longer pink, and onion has softened (10 to 12 minutes). Remove from heat. Add remaining filling ingredients. Mix well. Place about 1 cup filling in each pepper. Place each pepper in prepared pan. (The small slice cut off the bottom of the peppers, will help keep the peppers upright while baking.) Cover. Bake for 35 to 40 minutes or until filling is heated through and cheese is melted and red peppers are softened. Meanwhile, in small skillet, over medium heat, melt 1 tablespoon butter. Add bread crumbs. Cook, stirring frequently, for 2 to 3 minutes until bread crumbs become light brown. Remove from heat. Stir in Parmesan cheese; set aside. Uncover pan. Sprinkle about 2 teaspoons bread crumb mixture on top of each filled red pepper. Continue baking, uncovered, for 5 to 6 minutes or until Parmesan cheese melts and crumbs are golden brown.