Orzo And Chicken Stuffed Peppers Recipe

Name: Orzo And Chicken Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Orzo And Chicken Stuffed Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orzo And Chicken Stuffed Peppers

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