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!
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!
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 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.
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.
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.
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.
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.
