Recipe by Luv2Cook4Her
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
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.
It was pretty dry. If one were to reduce; half cup marsala wine mixed with a cup of chicken broth, a pinch of corn starch, a pinch of chicken boullion and add a cup of heavy cream then drizzle over the bell peppers it would give it more depth as well as take its flavor profile to a greater height!
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.
I used a different pasta, but it still turned out fine. My fiance liked it.
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!
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!
* 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
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce
It may look worky, but this elegant meal is surprisingly easy to prepare.
Learn how to make an amazingly simple orzo and chicken pasta dish.