from Chow Bella
1 red bell pepper
1 orange bell pepper
1 lb orzo pasta
3 cups low-sodium chicken broth
3 cups water
1/2 tbsp extra virgin olive oil
2 sweet Italian turkey sausages (about 7 oz), casings removed
3 cloves garlic, minced
2 roma tomatoes, chopped
2 tbsp chopped flat leaf parsley
1/2 cup grated Parmesan cheese
salt and pepper, to taste
1. Roast the bell peppers by holding them in tongs and placing them in the open flame of your oven's gas flame until the skin turns black. Or, you can do as I did and place the peppers on a foil-line baking tray and place them under the broiler, rotating them until the skin is charred all the way around. Place them in a bowl and cover with plastic wrap for 20 minutes, or until the skin peels easily and they aren't too hot to handle. I used the foil on my baking tray to make a foil packet instead of using the bowl and plastic wrap.
2. Peel the charred peppers, however resist the urge to put them under running water because all the flavorful juices will go down the drain. Remove the stem, seeds, and ribs; slice into 1/4-inch strips and set aside.
3. In a medium saucepan, bring the broth and water to a boil. Add the pasta and cook according to package directions.
4. In a medium skillet over medium-high heat, add the oil. Add the turkey and cook through, about four minutes. Add the garlic and cook 1 minute more before adding the tomatoes and peppers; season with salt and pepper. Cook until the tomatoes are soft.
5. Before draining the orzo, reserve 1/2 cup cooking liquid. Return the drained orzo to the saucepan it was cooked in and toss with the parsley, cheese, and cooked vegetable and sausage mixture. Serve immediately.