Rocco Gizzo
Stuffed Pepper Dip is the familiar savory flavor of stuffed peppers turned into a warm, scoopable dip. Put it out when people are coming over and let the table do the rest. It is exactly the kind of thing I want on a game-day spread. I grew up around food that was generous, unfussy and meant to be shared, and that is still how I like to cook. The goal is not to turn dinner into a production. It is to make something you are excited to eat and proud to put in the middle of the table. Cook it the way you like it, pour something good and do not overthink the rest. Mangia! Keep Stuffed Pepper Dip in mind the next time you want a recipe that feels generous, satisfying and made for sharing.
Appetizers
Stuffed Pepper Dip
Stuffed Pepper Dip is the kind of appetizer that disappears fast—big flavor, shareable, and made for going back for one more.
Ingredients
- 1/2 cup orzo cooked
- 1 yellow onion small dice
- 4 garlic cloves grated
- 1 tbsp tomato paste
- 1 lb ground beef sausage, or a mix of both
- 1 tbsp fennel seeds
- 1 tbsp ground coriander
- 1/4 tsp red pepper flakes
- 15 oz of your favorite pomodoro
- 2 to 3 handfuls of shredded mozzarella plus more as desired
- Fresh basil torn
- Salt & pepper to taste
- Olive oil as needed
- Chips of choice
Instructions
- Cook your orzo for 3 minutes less than package instructions, then set aside.
- Heat a pan over medium heat and drizzle with olive oil. Then add the onion and garlic and cook until fragrant and translucent. Then add the tomato paste and cook until deep red in color.
- Add the beef/sausage and season with salt, pepper, red pepper flakes, fennel, and coriander. Let the bottom sear and then break it up mixing it with the onions and garlic.
- Add the cooked orzo and tomato sauce to the pan, along with a little beef broth. Mix until combined. Then take the stuffing off the heat and add the torn basil and shredded mozzarella. Mix until the cheese is melted.
- Taste and adjust salt as needed.
- Sprinkle some more cheese on top and transfer the skillet to the broiler and cook for 5-10 minutes until the cheese is melted and bubbly.
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