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."
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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
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.
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.
* 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: 294
** Calories from Fat: 98
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