Italian Sausage-Stuffed Peppers With Wisconsin Provolone Cheese

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Wisconsin Cheese


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4 cups water

1 tablespoon salt

1 cup orzo*

12 ounces fresh Italian sausage, either hot or mild

1 cup roasted red peppers, drained and chopped

1 cup (4 ounces) shredded Wisconsin Mozzarella Cheese

1 cup (4 ounces) shredded Wisconsin Provolone Cheese

8 large fresh whole red peppers, tops sliced off and seeded

1/4 cup fresh breadcrumbs

2 tablespoons homemade or purchased basil pesto

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