Cheesy Italian Stuffed Peppers

500 g hot sausage
850 g can roasted diced tomatoes with garlic
57 g Parmesan cheese, grated
250 g dried orzo pasta
2 tbsp olive oil, divided
2 cups chicken stock
110 g shredded mozzarella cheese
8 orange capsicums
1 tsp SIDS SALT & PEPPER
8 basil leaves, chopped (optional garnish)

Preheat oven to 230°C.
Warm 1 tablespoon of olive oil in a medium frypan over medium heat, approximately 2 minutes. Add orzo, stir to coat. Cook until orzo is golden brown, stirring occasionally. Add chicken stock and bring to a boil, cook for 7-10 minutes until liquid is absorbed, stirring occasionally.
Meanwhile, wash capsicums. Cut the tops off and remove seeds and veins then pat dry with a paper towel. Place capsicums (lids and bottoms) in a microwave-safe bowl and toss with 1 tablespoon oil and SIDS SALT & PEPPER. Cover bowl with plastic wrap or microwave-safe lid. Microwave until capsicums are soft. (about 10 minutes) Remove from bowl and stand up (cut side up) in a 23x23 cm baking dish.
In the meantime, heat a medium frypan over medium-high heat. Add sausage and cook until browned.
In the orzo pan, combine sausage, tomatoes, mozzarella and cheeses. Stir to combine. Stuff mixture into peppers, using a spoon. Set tops aside.
Bake for 7-10 minutes, until the top is lightly browned. Place tops on peppers and serve.
Enjoy.