Wash the banana and green peppers. Slice off the tops and remove seeds, then dice into small pieces.

Finely chop the onion and place it next to the diced peppers.

Heat a pot and crumble in the Italian sausage, cooking for 5–7 minutes until browned. Transfer to plate, leaving drippings.

Add olive oil and butter, then sauté chopped onion, diced banana, and green peppers with minced garlic for 5–6 minutes.

Return sausage to pot with vegetables, pour in chicken broth and evaporated milk, stirring to combine and bringing to a boil.

Reduce heat and stir in Parmesan cheese and cream cheese until smooth, then add dried herbs, salt, and pepper to taste.

Add orzo to pot and simmer for 8–10 minutes until tender, stirring occasionally.

Taste and adjust seasoning. Serve in bowls and garnish with reserved pepper slices.