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Orzo and Chicken Stuffed Peppers

Rated as 4.3 out of 5 Stars
4

"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
Original recipe yields 6 servings

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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 294 calories; 10.8 33.2 16 33 476 Full nutrition

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Reviews

Read all reviews 61
  1. 81 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

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...

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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...

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...

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.

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...

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.

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,...

Thank you for the delicious recipe! I added more cumin by accident because the spice came out faster than I thought, but it still tasted great. I think next time I will either cut the chicken in...

Made this last night. It was excellent. I did read comments before making, so I followed the one reviewer's suggestion for a marsala cream sauce. We felt this really gave it the extra taste that...