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
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Sep 08, 2014

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!

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.

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.

Dec 14, 2012

Really good!

Sep 11, 2014

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 review hunter blake. I actually sauteed the mushrooms and green onions per the recipe and added the marsala, chicken broth, milk and cornstarch to that. You will need more than a "pinch" of cornstarch if you like your sauce a bit thicker as a pinch leaves it very watery. I will make these again. It's a great option for using up your leftover chicken. Also, I had a lot of chicken/orzo mix left because I didn't have enough peppers so my son made a wrap out of it.


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  • 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
  • 450 mg
  • 18%

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

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