Today for something completely different I wanted to share a recipe that Stephanie made recently, we used only red peppers when we made it but the different colored peppers would make it look more interesting. The other good thing about this dish is that it is low fat while still having cheese on top which is very important at least to me 🙂 Anyway this one is a good choice, its quick and very easy but looks pretty enough to serve when you have people over. Let me know how yours turns out!
- 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
- 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.