Name: Orzo and Chicken Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
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

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

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Servings:

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.

Nutrition Facts (per serving)

294	Calories
11g	Fat
33g	Carbs
16g	Protein

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.