Ingredients
Method
Preparation
- Gather all your ingredients. Dice the bell pepper and onion, and mince the garlic.
Cooking
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced spicy beef sausage and cook until browned, about 3-4 minutes.
- Toss in the diced onion, bell pepper, and garlic. Sauté until the vegetables are tender and the onion is translucent, about 5 minutes.
- Pour in the chicken broth and bring to a boil. Stir in the orzo, Italian seasoning, salt, and pepper. Lower the heat and cover, allowing to simmer for about 10-12 minutes or until the orzo is al dente.
Serving
- Once cooked, remove from heat. Sprinkle with fresh parsley and stir gently to combine before serving.
Notes
For ingredient substitutions, feel free to swap spicy beef sausage for chicken or turkey sausage, or make it vegetarian with plant-based sausage and extra veggies. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.