Orzo and Chicken Stuffed Peppers Recipe - Allrecipes.com
Orzo and Chicken Stuffed Peppers Recipe
  • READY IN 55 mins

Orzo and Chicken Stuffed Peppers

Recipe by  

"This dish looks beautiful and tastes like you cooked all day. Any combination of green, yellow, and red peppers works well; I use all three for color. You can also use low-sodium chicken broth and Smart Balance® spread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.
  3. Bake peppers in the preheated oven until slightly tender, about 10 minutes.
  4. Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat; cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers; sprinkle with Parmesan cheese.
  5. Bake in the preheated oven until cheese is melted, about 7 minutes.
  6. Heat 1 teaspoon oil and 1 teaspoon butter in skillet; Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Jun 27, 2012

These were delish! My kids and husband loved them. I gave 4 stars because I added red pepper flakes to the recipe to make it a little spicy.

 
Dec 04, 2012

We really liked this. I gave it 4 stars because the peppers were undercooked. I would advise boiling the peppers for 5 minutes instead of baking them for 10.

 

10 Ratings

Dec 14, 2012

Really good!

 
Aug 12, 2012

I used a different pasta, but it still turned out fine. My fiance liked it.

 
Aug 28, 2013

Not a fan of stuffed peppers, I was looking for something different than the usual beef/rice/tomato sauce version when I found this. A-MAZING!!!! My husband, who is not particularly a fan of veggies, has claimed this to be in his top ten list of dinner selections now. The only thing I would change is the amount of green onions; I increased from two to four and one to two, along with the mushrooms...2 is not nearly enough! But that could be because I love them. All in all...I was SOOO happy with these! I can't wait to make them again!

 
May 02, 2013

There were really good! This was my first time making stuffed peppers because they always seemed so complicated. I was really pleased with the results. My filling seemed to be lacking something, though. I took the advice of other posters and boiled the peppers first.

 
Apr 10, 2013

So easy and full of flavor! Can't wait to make this one again!

 
Aug 24, 2012

Thank you for the delicious recipe! I added more cumin by accident because the spice came out faster than I thought, but it still tasted great. I think next time I will either cut the chicken into smaller pieces or shred it so it fits in the peppers a bit easier. Also I think this recipe would work great with baby Bella mushrooms. This recipe is so versatile and delicious, I can't wait to make it again.

 

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Nutrition

  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 515 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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