Italian Stuffed Peppers Casserole



  • 2 cups Vero Gusto Tomato & Basil sauce
  • 2 cups Barilla Orzo
  • 6 multi-colored peppers (red, yellow, orange), cut in 1/2 vertically
  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 shallot, diced small
  • 2 celery stalks, diced small
  • 3 zucchini, diced small
  • 1 1/2 cup broccolini, chopped
  • 1 1/2 cup kale, chopped (no stems)
  • 1/2 cup toasted walnuts, finely chopped
  • 1/2 cup black olives, finely chopped
  • 1 cup mozzarella cheese, grated
  • 1/4 cup parsley, chopped
  • 1/4 cup basil, chopped
  • Salt and pepper to taste


  1. Preheat oven to 400 °F.
  2. In a sauce pot, bring Vero Gusto to a simmer. Cook Orzo according to package directions and set aside.
  3. Cut peppers in half vertically, seed then brush with 1 tbsp. of extra virgin olive oil, salt and pepper.
  4. Bake in the oven for 5-7 minutes, remove and cool.
  5. In a skillet over medium heat, add shallots, garlic, celery and remaining extra virgin olive oil. Season and cook until soft or about 2-3 minutes. Add broccolini, zucchini, kale and re-season. Cook for 2-3 minutes or until soft. Add olives and walnuts, mix and set aside.
  6. In a mixing bowl place orzo, 2 C. of the Vero Gusto, the vegetable mixture, ½ of the cheese, ½ of the parsley, ½ of the basil and mix together. 
  7. Spread ½ of the remaining sauce on the bottom of a casserole dish. 
  8. Stuff mixture into the pepper halves and place into casserole dish. Cover with foil and bake for 20-25 min.  
  9. Remove foil, top peppers with remaining cheese, and return to the oven for 5 min., or until light brown and bubbly.
  10. Garnish with remaining herbs.  Serve with remaining sauce.

Nutrition Profile

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