Orzo and Chicken Stuffed Peppers

Name: Orzo and Chicken Stuffed Peppers
Total time: 55
Yield: 6
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

Recipe by Luv2Cook4Her from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

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cooking spray
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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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1 tablespoon butter
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2 tablespoons olive oil
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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 cup orzo
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1 (16 ounce) can chicken broth
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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

Instructions

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.