Chicken and Orzo Stuffed Peppers
Ingredients
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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
Directions
Preheat your oven to 375°F (190°C).
Lightly coat the inside of green, red, and yellow bell pepper halves with cooking spray, then arrange them on a baking sheet.
Roast the peppers in the preheated oven until they are just starting to soften, about 10 minutes.
In a skillet, heat 1 tablespoon of butter and 2 tablespoons of oil over medium heat. Add 3 chopped green onions and garlic, cooking for 2 to 3 minutes until fragrant. Stir in the chicken, black pepper, and cumin; cook for 4 to 5 minutes, or until the chicken is fully cooked and the juices run clear. Add orzo and chicken broth, then simmer for about 11 minutes, until the orzo is cooked through but still firm, and the broth is mostly absorbed. Spoon the chicken-orzo mixture into the prepared bell peppers and top with Parmesan cheese.
Return the stuffed peppers to the oven and bake for about 7 minutes, or until the cheese has melted.
In a skillet, heat 1 teaspoon of oil and 1 teaspoon of butter. Add the portobello mushrooms and the remaining green onions, cooking for about 5 minutes until tender. Season with salt and black pepper, then spoon about 2 tablespoons of the mushroom mixture onto each stuffed pepper.
Nutritional Information (per serving)
| 294 | Calories |
| 11g | Fat |
| 33g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 294 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 3g | 17% |
| Cholesterol 33mg | 11% |
| Sodium 476mg | 21% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 3g | 12% |
| Total Sugars 4g | |
| Protein 16g | 32% |
| Vitamin C 80mg | 89% |
| Calcium 62mg | 5% |
| Iron 2mg | 13% |
| Potassium 451mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5