Espresso and Lime

0 Preheat your oven to 375 degrees
1 Add 2 cups of chicken stock into a saucepan over medium high heat and bring to a simmer
2 Once the stock is simmering, add a cup of orzo, reduce the heat to medium low, cover and cook for 12 minutes 
3 While the orzo is cooking, cook 16 ounces of Italian sausage until it is browned and cooked through 
4 Transfer the cooked sausage into a bowl and set aside for now
5 Add 2 tablespoons of butter into the skillet you cooked the sausage in and as soon as it has melted, add 2 minced cloves of garlic and a diced yellow onion and cook for about 5 minutes or until they are softened
6 Transfer the skillet off of the heat and add the browned sausage back into the skillet along with 1/4 cup of finely chopped fresh parsley, 1/2 cup of finely shredded parmesan, 14.5 ounces of diced tomatoes and the cooked orzo
7 Mix the filling well and test to see if salt or black pepper is necessary 
8 Prepare the peppers by cutting them in half lengthwise or cutting off the tops and removing all seeds and membranes
9 Place the peppers into a baking dish and drizzle with olive oil
10 Divide the filling between all of the peppers and top with additional shredded parmesan, if desired 
11 Carefully pour the remaining 1/2 cup of chicken stock in between the peppers (be careful not to pour it into the peppers)
12 Bake uncovered in a 375 degree oven for 40-45 minutes or until the peppers are tender and the parmesan is melted
13 Garnish with fresh parsley and enjoy!