Description
This dish looks beautiful and tastes like you cooked all day. Any combination of green, yellow, and red peppers works well; I use all three for color. You can also use low-sodium chicken broth and Smart Balance® spread.
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
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.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6