For a richer flavor, use homemade chicken broth. Feel free to experiment with different types of cheese, such as mozzarella or provolone. Add a pinch of red pepper flakes for a touch of heat.
Orzo and Chicken Stuffed Peppers
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS337
These vibrant stuffed peppers are a culinary masterpiece, bursting with Mediterranean flavors. Tender orzo pasta and succulent chicken are perfectly complemented by earthy mushrooms and a hint of Parmesan, creating a dish that's both satisfying and visually stunning.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol33 mg
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Fiber3 g
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Protein16 g
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Saturated Fat3 g
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Sodium476 mg
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Sugar4 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Preheat the oven to 375 degrees F (190 degrees C).
02 Step
Recipe View 0 mins Coat the insides of the bell pepper halves with cooking spray; place on a baking sheet.
03 Step
Recipe View 10 mins Bake in the preheated oven until slightly tender, about 10 minutes.
04 Step
Recipe View 25 mins Meanwhile, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium heat. Add 3 sliced green onions and minced garlic; cook and stir until fragrant, 2 to 3 minutes. Add the cubed chicken, 1 teaspoon of ground black pepper, and ground cumin; cook until the chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. Add the chicken broth and orzo; simmer until the orzo is cooked through but still firm to the bite and the broth is absorbed, about 11 minutes. Spoon the chicken-orzo mixture generously into the bell peppers; sprinkle with Parmesan cheese.
05 Step
Recipe View 7 mins Bake in the preheated oven until the cheese is melted and lightly golden, about 7 minutes.
06 Step
Recipe View 5 mins Heat 1 teaspoon of olive oil and 1 teaspoon of butter in the same skillet. Add the thinly sliced portobello mushrooms and 1 thinly sliced green onion; cook and stir until tender, about 5 minutes. Season with salt and ground black pepper to taste; spoon about 2 tablespoons onto each stuffed pepper.
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Chad Fritsch
Jun 16, 2025The instructions were clear and easy to follow, even for a beginner cook like me.
Phoebe Dare
May 3, 2025I halved the recipe and it turned out great for just two people.
Jennyfer Weimann
Jul 12, 2024The portobello mushroom topping really elevates this dish. So flavorful!
Reginald Bednar
Jan 10, 2024I added some sun-dried tomatoes to the orzo filling, and it was amazing!
Salvatore Damore
Jan 10, 2024Next time, I think I'll try using quinoa instead of orzo for a healthier option.
Petra Yost
Jul 31, 2023This recipe is a winner! My family loved it, and it was surprisingly easy to make.
Ryleigh Moen
May 14, 2023I've made this several times now, and it's always a hit. A great way to use up leftover chicken.