Orzo and Chicken Stuffed Peppers

Orzo and Chicken Stuffed Peppers

13
Luv2Cook4Her 0

"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

55 m servings 294 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 22 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 o...

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.

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.

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 o...

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 v...

This was very good. I took the advice of a couple of other reviewers. First advice I took was to cook the pepper a bit first if you like a softer pepper. Second, I made the marsala sauce by revi...

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,...

Really good!

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