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Orzo and Chicken Stuffed Peppers

Orzo and Chicken Stuffed Peppers

Cost $12.5, save $8

Source: Recommended by CookPal

  • 35 Min
  • 6 Servings
  • $12.5

INGREDIENTS

  • Cooking Oils and Spreads

    • Cooking spray
    • 2 tablespoons olive oil
    • 🧈 1 tablespoon unsalted butter
    • 1 teaspoon olive oil
    • 🧈 1 teaspoon unsalted butter

  • Vegetables

    • 3 green onions, sliced
    • 1 green onion, thinly sliced
    • 🍄 2 portobello mushrooms, thinly sliced
    • 🧄 4 cloves garlic, minced

  • Seasoning and Spices

    • 🧂 1 teaspoon ground black pepper
    • 1 teaspoon ground cumin
    • 🧂 Salt and ground black pepper to taste

  • Grains and Pasta

    • 1 cup orzo

  • Dairy

    • 🧀 3 tablespoons grated Parmesan cheese

  • Broth

    • 1 (16 ounce) can chicken broth

STEPS

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.

5

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.

6

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

7

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.

NUTRIENTS

Per 1 serving

🔥

294

Calories

  • 16
    Protein
  • 33
    Carbs
  • 11
    Fats

💡 For a healthier version, try using low-sodium chicken broth and a spread such as Smart Balance instead of butter.Use a mix of red, yellow, and green peppers for an attractive presentation.This dish can be prepared in advance and stored in the fridge; simply reheat in the oven before serving.Leftover filling can be used as a side dish or stored for future meals.