Recipes Main Dishes Stuffed Stuffed Bell Pepper Recipes Orzo and Chicken Stuffed Peppers 4.4 (110) 80 Reviews 19 Photos 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. Recipe by Luv2Cook4Her Published on April 2, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 19 19 19 19 Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients cooking spray 1 green bell pepper - halved, seeded, and stem removed 1 red bell pepper - halved, seeded, and stem removed 1 yellow bell pepper - halved, seeded, and stem removed 1 tablespoon butter 2 tablespoons olive oil 3 green onions, sliced 4 cloves garlic, minced 2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes 1 teaspoon ground black pepper 1 teaspoon ground cumin 1 cup orzo 1 (16 ounce) can chicken broth 3 tablespoons Parmesan cheese 1 teaspoon olive oil 1 teaspoon butter 2 portobello mushrooms, thinly sliced 1 green onion, thinly sliced salt and ground black pepper to taste Directions Preheat the oven to 375 degrees F (190 degrees C). Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet. Bake peppers in the preheated oven until slightly tender, about 10 minutes. 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. Bake in the preheated oven until cheese is melted, about 7 minutes. 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. I Made It Print Nutrition Facts (per serving) 294 Calories 11g Fat 33g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 294 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 17% Cholesterol 33mg 11% Sodium 476mg 21% Total Carbohydrate 33g 12% Dietary Fiber 3g 12% Total Sugars 4g Protein 16g Vitamin C 80mg 402% Calcium 62mg 5% Iron 2mg 13% Potassium 451mg 10% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved