Name: Orzo and Chicken Stuffed Peppers
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Cooking spray -; 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 - 1; Butter - 1 tablespoon; Olive oil - 2 tablespoons; Green onions, sliced - 3; Garlic, minced - 4 cloves; Skinless, boneless chicken breast halves, cut into 1/2-inch cubes - 2; Ground black pepper - 1 teaspoon; Ground cumin - 1 teaspoon; Orzo - 1 cup; Chicken broth - 1 (16 ounce) can; Parmesan cheese - 3 tablespoons; Olive oil - 1 teaspoon; Butter - 1 teaspoon; Portobello mushrooms, thinly sliced - 2; Green onion, thinly sliced - 1; Salt and ground black pepper to taste - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Orzo and Chicken Stuffed Peppers

1. Cooking spray -

2. Green bell pepper - halved, seeded, and stem removed - 1

3. Red bell pepper - halved, seeded, and stem removed - 1

4. Yellow bell pepper - halved, seeded, and stem removed - 1

5. Butter - 1 tablespoon

6. Olive oil - 2 tablespoons

7. Green onions, sliced - 3

8. Garlic, minced - 4 cloves

9. Skinless, boneless chicken breast halves, cut into 1/2-inch cubes - 2

10. Ground black pepper - 1 teaspoon

11. Ground cumin - 1 teaspoon

12. Orzo - 1 cup

13. Chicken broth - 1 (16 ounce) can

14. Parmesan cheese - 3 tablespoons

15. Olive oil - 1 teaspoon

16. Butter - 1 teaspoon

17. Portobello mushrooms, thinly sliced - 2

18. Green onion, thinly sliced - 1

19. Salt and ground black pepper to taste - 1

How to cook deliciously - Orzo and Chicken Stuffed Peppers

1. Stage

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

2. Stage

Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.

3. Stage

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

4. Stage

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.

5. Stage

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

6. Stage

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.