Reviewed: Feb. 23, 2012

This was very good. I halved the recipe and we got 3 good-sized servings. The only planned change was to chop the pepper(I used green because it needed using) and mix it in. After mixing, I decided to add a half dozen more grape tomatoes for color and the veggie value. I was afraid it would be too much dressing but was glad I used it all. We'll definitely make this again but perhaps with the additional change of using kalamata olives.

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Reviewer:

linda2d

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

Fantastic! I made this just as written for the most part. I didn't have onion powder so I just added a small handful of fresh diced onion and I topped it with fresh Basil leaves. Oh, and I used kalamata olives instead of black. I loved the presentation and taste of the bell pepper cups. My whole family raved. :) Thank you for this awesome recipe!

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Reviewer:

Casey

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Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Reviewed: Jun. 11, 2011

this was soooooo yummy!!! i loved stuffed peppers and this is a great way to mix it up. i grilled my peppers and had cous cous instead of orzo- used 2 chicken breasts, soooooo good.

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Reviewer:

jillk

Reviewed: May 31, 2011

Tasty combination! I made it a day ahead and refrigerated overnight, and it turned out pretty dry the next day - so I doubled the dressing. That turned out to be too much... I'll make this again to do some more tweaking. I was a little turned off by the nutrition stats - but in my opinion, it makes WAY more than four servings as written. More like 8-10 servings, in my estimation.

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Reviewer:

EGRACE1

Cooking Level: Expert

Reviewed: Mar. 9, 2011

Found this after searching orzo pasta salads and it has become a household favorite! I don't serve it in pepper cups, instead I just chop up the red pepper. It is great served cold. It's hard to have just one serving! And very easy to make! My husband likes it as much as I do! Yum!

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Reviewer:

Allie

Reviewed: Feb. 27, 2011

used recipe as a guideline - 1 cup wheat orzo, 2 chicken breasts, extra tsp dijon mustard, no olives, cut up red peppers and red onion and mixed everything together - could definitely be served warm or cold

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Reviewer:

Nicole

Reviewed: Feb. 8, 2011

I was very much looking forward to trying this recipe for me but to my surprise, my hubby instantly fell in love with this and he doesn't even like bell peppers of any color. First bite in and he was praising it like he has only done a few others from this site. Don't get me wrong, he enjoys many from here but this one really stood out to him to the point he was talking about it the rest of the night and already asking when we would have it again. This recipe is great hot or cold and I agree with him in the fact it should be part of our regular rotation. I added green onion to the top because we like it so much and it was good but not necessary. All of the flavors blend splendidly with one another in this and I wouldn't change a thing. Thank you for sharing geranium and congratulations on your Packers ;)

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Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Jan. 6, 2011

Very tasty! Did not make any changes, per se, but did leave out the olives and fresh sprigs for topping it.

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Reviewer:

Latika

Cooking Level: Beginning

Reviewed: Oct. 13, 2010

Hi all, I just made this & it's in the fridge cooling. I didn't want the chicken, just wanted a nice side dish. I won't serve in the pepper cups though its a nice presentation for sure. I didnt have tomatoes so I used 1/2 can of diced with jalapenos instead but would be better with fresh I know. When I made the dressing I just added 3/4 tsp Italian seasoning instead of basil & oregano & a dash of lemon juice. My husband who didn't understand what a Orzo salad was just said mmmm, when I gave him a sample :-)

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