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My review
Orzo and Chicken Stuffed Peppers
6
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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Ingredients
55 m servings 294Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 6486 Ratings
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Most helpful positive review
8/28/2013
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 v...
Most helpful critical review
9/8/2014
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 o...
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9/8/2014
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 o...
8/28/2013
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 v...
6/27/2012
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.
9/11/2014
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 revi...
12/4/2012
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.
8/12/2012
I used a different pasta, but it still turned out fine. My fiance liked it.
9/30/2015
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...
5/2/2013
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,...
8/24/2012
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 in...