Stuffed Pepper Pasta

This dish probably qualifies for what Rachael Ray would call a "stoup."  Too thick to me a soup and too thin to be a stew and too thin to be a pasta dish.  We had all of these lovely green peppers still in our garden ready to be used.  My husband asked for stuffed peppers.  I was dragging me feet to make them because the kids never really like them.  While shopping this week I saw orzo on sale and this recipe came to me.  And it worked!  Everyone ate it, even my super picky toddler!

Serves 4-6

2 Tbsp Olive Oil
2 or 3 Medium Green Bell Peppers, seeded and sliced into bite sized pieces
10oz Package of Mushrooms
1 Large Onion, diced
1lb Sweet Italian Sausage
14oz Can Diced Tomatoes
Half a Box of Orzo Pasta
Parmesan Cheese

In a large saute pan, heat the olive oil over medium heat.  Add the peppers, mushrooms, onions and sausage to the pan.  Stir occasionally until sausage begins to brown.  Add the diced tomatoes, juices and all and stir.  Lower the heat to low and let simmer so all the flavors meld.

While simmering, bring a pot of salted water to a boil and cook the orzo until al dente.  Add some of the starchy cooking water to the sausage mixture, about 2 ladles.  Drain the orzo and add to the sausage mixture.  Combine and serve.  Top with some Parmesan cheese and enjoy!  Fork or spoon, your choice!