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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

294 calories; 10.8 g total fat; 33 mg cholesterol; 476 mg sodium. 33.2 g carbohydrates; 16 g protein; Full Nutrition

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2013
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! Read More
(23)

Most helpful critical review

Rating: 3 stars
09/09/2014
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! Read More
(38)
101 Ratings
  • 5 star values: 51
  • 4 star values: 37
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/28/2013
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! Read More
(23)
Rating: 3 stars
09/08/2014
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! Read More
(38)
Rating: 5 stars
08/28/2013
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! Read More
(23)
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Rating: 4 stars
06/27/2012
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. Read More
(18)
Rating: 4 stars
09/11/2014
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. Read More
(15)
Rating: 4 stars
12/04/2012
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. Read More
(13)
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Rating: 4 stars
08/12/2012
I used a different pasta but it still turned out fine. My fiance liked it. Read More
(10)
Rating: 4 stars
05/02/2013
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. Read More
(6)
Rating: 5 stars
08/24/2012
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 into smaller pieces or shred it so it fits in the peppers a bit easier. Also I think this recipe would work great with baby Bella mushrooms. This recipe is so versatile and delicious I can't wait to make it again. Read More
(6)
Rating: 5 stars
09/30/2015
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 would have been missing otherwise. To recap in last step I quickly sauteed the onions and mushrooms and then added 1 c. Chicken broth 1\2 c marsala almost 1 cup heavy cream and added cornstarch to somewhat thicken. I had initially hoped it would thicken more but the more fluid texture was just fine over the peppers. I also used leftover cut up grilled chicken thighs instead of raw breasts. Because they were already cooked I added them just before the orzo finished cooking in order to heat the meat but not cook it too much more. I used 4 medium peppers and used up all the filling. Great recipe for leftover chicken and much easier to cook than other stuffed peppers recipes that I've made. Read More
(6)