"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." — Luv2Cook4Her
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green bell pepper - halved, seeded, and stem removed
red bell pepper - halved, seeded, and stem removed
yellow bell pepper - halved, seeded, and stem removed
green onions, sliced
skinless, boneless chicken breast halves, cut into 1/2-inch cubes
ground black pepper
1 (16 ounce) can
portobello mushrooms, thinly sliced
green onion, thinly sliced
salt and ground black pepper to taste
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.
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.
I used a different pasta, but it still turned out fine. My fiance liked it.
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.
So easy and full of flavor! Can't wait to make this one again!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Orzo and Chicken Stuffed Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 98
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