Orzo-Stuffed Peppers with Feta and Mint

Thanks to Nancy and Diane who joined us for Easter brunch. We ate quiche with these fabulous stuffed peppers and now I'm stuffed!

Ingredients:
3/4 c dried orzo
4 oz Italian sausage (hot or mild)
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 c crumbled feta cheese (8oz)
1/4c snipped fresh mint
1/4 tsp ground black pepper
6 medium sized red, orange or yellow sweet bell peppers
1.5 c carrot or tomato juice (I used tomato and omitted the salt below)
1/2 tsp salt

Cook orzo according to package, drain. Set aside.

In large skillet cook sausage, onion, celery and garlic until sausage is browned and onion is tender. Remove from heat and drain fat. Stir in cooked orzo, cheese, mint and pepper.

Cut tops from peppers; remove seeds and ribs. Trim bottoms of peppers if they don't already stand up straight. Spoon orzo mixture into peppers and replace tops.

Put juice (and salt if desired) into Dutch Oven with lid. Stand stuffed peppers upright. Cover. Bring juice to a boil, reduce heat, simmer for 20-25 minutes, or until peppers are tender.

(From Better Homes and Gardens April 09)