Preheat the oven to 350◦F.
Prep all ingredients according to specifications above, including cooking and cooling the pasta.
1/2 cup cup (dry) orzo or other small pasta,
Mix all filling ingredients together in a small bowl until well-combined, then set aside.
1/2 pound ground beef, 1/2 pound bulk hot or sweet Italian pork sausage,, 1 heaping cup yellow onion,, 6 ounces frozen chopped spinach,, 1/3 pound fresh mozzarella cheese,, 1/3 cup Pecorino Romano cheese,, 2 large eggs,, 1 Tbsp finely minced garlic, 1/4 cup chopped fresh basil, 1/4 cup chopped fresh parsley, 1 tsp salt, pinch freshly ground black pepper
Carefully stuff each pepper half securely with the filling, packing it in.
4 bell peppers,
Cover the bottom of a nonstick 13 ½”x9 ½” baking pan with the marinara, then nestle the stuffed peppers in the pan, arranging them in rows, stuffing side up.
1 cup marinara/tomato basil sauce
Bake them uncovered in a 350◦F oven on the middle rack for about one hour or until they have reached an internal temperature of 165◦F.
Remove the pan from the oven, increase the oven temperature to 400◦F, then sprinkle the reserved mozzarella and pecorino on the roasted stuffed peppers.
Reserved cheese from above
Return the pan to the oven for another few minutes or until the cheese has melted.
Serve warm with additional fresh basil. Buon Appetito!
Additional fresh basil for garnish