Orzo and Chicken Stuffed Peppers

4.4
(111)
81 Reviews
20 Photos

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.

Submitted by Luv2Cook4Her
Published on April 2, 2019
20
20
20
20
20
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

Ingredients

  • cooking spray

  • 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

  • 1 tablespoon butter

  • 2 tablespoons olive oil

  • 3 green onions, sliced

  • 4 cloves garlic, minced

  • 2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes

  • 1 teaspoon ground black pepper

  • 1 teaspoon ground cumin

  • 1 cup orzo

  • 1 (16 ounce) can chicken broth

  • 3 tablespoons Parmesan cheese

  • 1 teaspoon olive oil

  • 1 teaspoon butter

  • 2 portobello mushrooms, thinly sliced

  • 1 green onion, thinly sliced

  • salt and ground black pepper to taste

Directions

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

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

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

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

  6. 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 (per serving)

294 Calories
11g Fat
33g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 294
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 17%
Cholesterol 33mg 11%
Sodium 476mg 21%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 16g 32%
Vitamin C 80mg 89%
Calcium 62mg 5%
Iron 2mg 13%
Potassium 451mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Chicken Wild Rice Stuffed Red Peppers
7 Ratings
Southwestern Stuffed Bell Peppers (Low Carb)
15 Ratings
Mexican Chicken Stuffed Peppers
4 Ratings
Peppers Stuffed with Grilled Chicken and Rice
Healthier Stuffed Peppers
148 Ratings
Green Bell Peppers stuffed with Tomato Lentil Couscous
88 Ratings
Chicken and Orzo Stuffed Portobello Mushrooms
3 Ratings
Millet and Beef Stuffed Peppers
5 Ratings
Stuffed Orange Peppers
51 Ratings
Irresistible Healthy Vegetarian Stuffed Peppers
18 Ratings
low angle looking at two stuffed peppers on a plate
Slow Cooker Stuffed Peppers
63 Ratings
close up on stuffed red, orange, green and yellow bell peppers with turkey and vegetables in a baking dish
Stuffed Peppers with Turkey and Vegetables
659 Ratings
Bison and Brown Rice Stuffed Peppers
10 Ratings
Mexican-Style Chicken-Stuffed Peppers
1 Rating
looking down at a sheet pan of chicken fajitas
Sheet Pan Chicken Fajitas
422 Ratings
Stuffed Red Peppers
23 Ratings