Orzo and Chicken Stuffed Peppers recipe
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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
Nutrition Info
- 293.7 caloriescarbohydrate: 33.2 gcholesterol: 32.5 mgfat: 10.8 gfiber: 3.4 gprotein: 16 gsaturatedFat: 3.3 gservingSize: -sodium: 476.1 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Orzo and Chicken Stuffed Peppers
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Spray inside of green, red, and yellow bell pepper halves with cooking spray, place on a baking sheet.
Bake peppers in the preheated oven until slightly tender, about 10 minutes.
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.
Bake in the preheated oven until cheese is melted, about 7 minutes.
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.