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:
- green bell pepper - halved, seeded, and stem removed: 1 piece
- red bell pepper - halved, seeded, and stem removed: 1 piece
- yellow bell pepper - halved, seeded, and stem removed: 1 piece
- butter: 1 Tbsp
- olive oil: 2 Tbsp
- green onions: 3 piece (sliced)
- garlic: 4 clove (minced)
- skinless, boneless chicken breast halves: 2 piece (cut into 1/2 inch cubes)
- ground black pepper: 1 tsp
- ground cumin: 1 tsp
- orzo: 1 cup
- chicken broth: 1 can (16 ounce can)
- Parmesan cheese: 3 Tbsp
- olive oil: 1 tsp
- butter: 1 tsp
- portobello mushrooms: 2 piece (sliced)
- green onion: 1 piece (sliced)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.
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Bake peppers in the preheated oven until slightly tender, about 10 minutes.
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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.
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Bake in the preheated oven until cheese is melted, about 7 minutes.
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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.
