Orzo and Chicken Stuffed Peppers

This recipe for orzo and chicken stuffed peppers makes a hearty meal. Try topping the tri-colored peppers with portobello mushrooms and green onions.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 294 Calories

Ingredients

• 1 teaspoon butter
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• 3 green onions, sliced
• 1 green onion, thinly sliced
• cooking spray
• 3 tablespoons Parmesan cheese
• 1 (16 ounce) can chicken broth
• 1 cup orzo
• 2 portobello mushrooms, thinly sliced
• 1 green bell pepper - halved, seeded, and stem removed
• 1 red bell pepper - halved, seeded, and stem removed
• 1 yellow bell pepper - halved, seeded, and stem removed
• 2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes

Recipe Instructions

Step 1

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

Step 2

Bake in the preheated oven until cheese is melted, about 7 minutes.

Step 3

Coat insides bell pepper halves with cooking spray; place on a baking sheet.

Step 4

Bake in the preheated oven until slightly tender, about 10 minutes.

Step 5

Meanwhile, heat 2 tablespoons oil and 1 tablespoon butter in a skillet over medium heat. Add 3 green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken, 1 teaspoon black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add chicken broth and orzo; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into bell peppers; sprinkle with Parmesan cheese.

Step 6

Heat 1 teaspoon oil and 1 teaspoon butter in the same skillet. Add portobello mushrooms and 1 green onion; cook and stir until tender, about 5 minutes. Season with salt and black pepper; spoon about 2 tablespoons onto each stuffed pepper.