Preheat oven to 450°F

Heat 1 tablespoon olive oil in a 10-inch skillet on medium heat for approximately 2 minutes. Stir in the orzo and mix well. Stir occasionally until the orzo turns golden brown. Bring to boil chicken stock. Cook for 7-10 minutes, stirring occasionally, until liquid is absorbed.

Wash the peppers in the meantime. Take off the tops and remove any seeds or veins. Use a paper towel to dry the peppers. Place the peppers (bottoms and lids) in a microwave safe bowl. Toss with 1 tablespoon of oil and kosher Salt. Use plastic wrap to cover bowl or a microwave-safe lid. Microwave for 10 minutes or until the peppers become soft. Take the peppers out of the bowl and place them cut side down in a 9x9 inch baking dish.

Heat a large skillet on medium heat. Cook the sausage in the skillet until it is browned.

Mix together sausage, mozzarella, and other cheeses in an orzo pan. Mix well. Use a spoon to stuff the mixture into the peppers. Leave the tops to cool.

Bake for 7-10 minutes or until the top is lightly browned. Serve by placing the tops on the peppers.

Enjoy!