Ingredients

• 4 lg. Poblano peppers, halved, membrane and seeds removed

• 1Tbsp Olive oil

• 1 lb Italian sausage

• 4 ea. Garlic cloves, minced

• 2 Tbsp Tomato paste

• 1 cup Chicken or beef broth

• 1 1/2 cups Orzo pasta, cooked

• 1/2 cup Sun-dried tomatoes in oil, drained and chopped

• 1 1/2 cups Sargento^® Reserve Series^™ Aged Italian Blend Cheese

• 1/4 cup Chopped fresh flat-leaf parsley

• 1/4 cup Chopped fresh basil leaves, plus extra leaves to serve

Directions

1. Preheat the oven to 375°F. Grease a 9 x 13-inch baking pan. Arrange pepper halves, cut side up, in baking dish.

2. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any big lumps, for 5 to 6 minutes until browned. Drain any excess fat from skillet. Add garlic and cook for 1 minute until fragrant.

3. Stir in tomato paste and 1/2 cup of broth. Stir, scraping any bits off the bottom of the skillet, for 2 minutes or until the broth is reduced by half; remove from heat.

4. Add cooked pasta, sun-dried tomatoes, 1 cup of cheese, parsley and chopped basil; stir until well combined. Spoon filling into peppers; sprinkle with the remaining 1 cup of cheese.

5. Pour the remaining 1/2 cup of broth into the dish between the peppers.

6. Cover with foil and bake, for 35 minutes. Remove the foil and bake for 15 minutes or until cheese is brown and the peppers are softened but still hold their shape.

7. Sprinkle with basil leaves to serve.