Cheesy Italian Stuffed Peppers

Cook time: 30 mins | Total time: 30 mins | Yield: 4


16 oz bulk hot Italian sausage

1 (14.5 ounces) can fire-roasted diced tomatoes with garlic

2 oz shredded Parmesan cheese

8 oz dried orzo pasta

2 tbsp extra virgin olive oil, divided

2 c reduced-sodium chicken stock

4 oz shredded mozzarella cheese

8 bell peppers (whichever colour you prefer)

1/2 tsp kosher salt

8 basil leaves, chopped (optional garnish)

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