Orzo and Chicken Stuffed Peppers
Description
This recipe for orzo and chicken stuffed peppers makes a hearty meal. Try topping the tri-colored peppers with portobello mushrooms and green onions.
Ingredients
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1 green bell pepper - halved, seeded, and stem removed
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1 red bell pepper - halved, seeded, and stem removed
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1 yellow bell pepper - halved, seeded, and stem removed
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cooking spray
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2 tablespoons olive oil
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1 tablespoon butter
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3 green onions, sliced
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4 cloves garlic, minced
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2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes
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1 teaspoon ground black pepper
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1 teaspoon ground cumin
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1 (16 ounce) can chicken broth
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1 cup orzo
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3 tablespoons Parmesan cheese
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1 teaspoon olive oil
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1 teaspoon butter
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2 portobello mushrooms, thinly sliced
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1 green onion, thinly sliced
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salt and ground black pepper to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Coat insides bell pepper halves with cooking spray; place on a baking sheet.
3
Bake in the preheated oven until slightly tender, about 10 minutes.
4
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.
5
Bake in the preheated oven until cheese is melted, about 7 minutes.
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.