Rating: 4.5 stars
108 Ratings
  • 5 star values: 54
  • 4 star values: 40
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 0

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.

Nutrition Facts

294 calories; protein 16g; carbohydrates 33.2g; fat 10.8g; cholesterol 32.5mg; sodium 476.1mg. Full Nutrition
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