Orzo and Chicken Stuffed Peppers Recipe

Not a fan of stuffed peppers, I was looking for something different than the usual beef/rice/tomato sauce version when I found this. A-MAZING!!!! My husband, who is not particularly a fan of veggies, has claimed this to be in his top ten list of dinner selections now. The only thing I would change is the amount of green onions; I increased from two to four and one to two, along with the mushrooms...2 is not nearly enough! But that could be because I love them. All in all...I was SOOO happy with these! I can't wait to make them again!

It was pretty dry. If one were to reduce; half cup marsala wine mixed with a cup of chicken broth, a pinch of corn starch, a pinch of chicken boullion and add a cup of heavy cream then drizzle over the bell peppers it would give it more depth as well as take its flavor profile to a greater height!

Made this last night. It was excellent. I did read comments before making, so I followed the one reviewer's suggestion for a marsala cream sauce. We felt this really gave it the extra taste that would have been missing otherwise. To recap , in last step I quickly sauteed the onions and mushrooms and then added 1 c. Chicken broth, 1\2 c marsala, almost 1 cup heavy cream, and added cornstarch to somewhat thicken. I had initially hoped it would thicken more but the more fluid texture was just fine over the peppers. I also used leftover cut up grilled chicken thighs instead of raw breasts. Because they were already cooked I added them just before the orzo finished cooking in order to heat the meat but not cook it too much more. I used 4 medium peppers and used up all the filling. Great recipe for leftover chicken and much easier to cook than other stuffed peppers recipes that I've made.

Very good! With outside temp at 110 degrees, I didn’t want to use a hot oven so I tried the slow cooker, using a cooking bag liner. Instead of cooking the chicken I chopped up some store bought roasted chicken and poured a bit of chicken broth on the bottom of the pot and cooked on high about 2 hrs. Worked out well and the family really enjoyed it. I forgot mushrooms so just omitted them altogether. Only 5 pepper halves fit in the large pot so cooked the remaining three halves after removing the first batch. In winter I will definitely prepare these in the oven as per original recipe.

Made it three times already this month.

I love this in part because it reminds me of the chicken and rice my mother would make when I was a child. The first time, I made the recipe as written and it was good. The second time, I used more chicken and less orzo to lower carbs. I also doubled the mushroom and onion mixture simply because I love mushrooms and onions. I also mixed everything together, including a bit of parmesan in one bowl and then filled the peppers with it all at once. I topped it off with more parmesan and also a bit of mozzarella. I baked until melted and browned to my liking. YUM! It was even better the next day. Oh, I also did not do the prep to the bell pepper in the beginning. I like my peppers crunchier so I fill them after removing the seeds and washing.

I was going to make this recipie as written, but ended up making some additions and changes, not having the right ingredients, I had leftover oven roasted turkey and no Orzo so replaced with Rice-A-Roni Rice Pilaf. I added approximately 1-2 tablespoons each, parmesan cheese, Asigio and Romano cheese to the meat mixture. Baked about 10 minutes and then sprinkled mozzarella cheese and cheddar cheese to the top baked another 10 minutes, added the mushrooms and topped with a little more Parmesan cheese baked a few minutes more while I set the table. My husband loved it. Next time I make it I will make it all in the microwave and add Panko crumbs to the top for a little more texture. I think I will save recipe this for leftover Thanksgiving turkey.

I used ground meat and added a Serrano pepper (seeded and finely diced) to the orzo mix. I charred the peppers on the gas burner and put into a ziplock bag as I prepared the filling. I also used whole wheat orzo. I added the broth, Marsala, milk (didn't have heavy cream) and corn starch (kept adding until thick enough) to the mushrooms and green onions as a previous reviewer suggested. It was delicious! I watch the sodium when I cook. I used no salt added chicken stock, unsalted butter and omitted salt when called for, and was very generous with the fresh ground black pepper. My husband never reached for the salt shaker! Oh, I did add a packet of sodium free chicken bouillon to the mushroom sauce. Will definitely make again!

Very good! We had ground beef on hand, so I used that and I made a few other changes. I followed Blake's advice and reduced his delicious sauce. Also, since we are on Atkins, I replaced the orzo with finely diced cauliflower. I sautéed four cloves of garlic with four green onions, and half a container of mushrooms, the spices listed, PLUS a tsp. of crushed red pepper. Then I added the browned ground beef and the Marsala cream sauce, covered and simmered for 10-12 minutes. Last, I stuffed the peppers, added cheddar cheese and popped them back in the microwave to melt. Even my picky son loved them (although his were just seasoned ground beef and cheddar cheese inside a pepper.) Very, very tasty!

This is a pretty good recipe. I made a couple of changes, firstly, I didn't cut the peppers in half, I cut the tops off, cleaned out the seeds and stuffed them. Then set them upright in a bread pan and baked them 20 minutes more. I also didn't have any orzo so I used rice, and added pepper flakes.

Loved it and made some slight modifications. Brushed olive oil on the peppers before I roasted them in the oven. Did not have green onions and used a white onion instead. I sauteed the onion and then added chopped fresh mushrooms. Cooked it up and set it aside. In the same pan, I cooked the chicken and added chopped swiss chard, fresh thyme and rosemary. I had three large orange peppers for stuffing and still had leftover chicken and orzo, which was delicious on its own. I baked the stuffed peppers in the oven and they smelled wonderful while cooking -- a big hit in our house! Thanks for the recipe!

Love this! In rotation for at least twice a month. My husband doesn’t like bell peppers so I use zucchini. Plus I do half orzo and half rice.

Wonderful. My roommate doesn’t like vegetables but loved this. I used whole grain Orzo and all olive oil instead of butter and it’s Mediterranean compliant.

Best meal I've ever had in my life and I'm a bajillion and 1 I recommend it to everyone for them to try

This was a lot of fun to make with my daughter and everyone in my finicky family had good things to day about it!

Like a few other reviewers, I wanted stuffed peppers, but something different than beef/rice filled. So, I tried this, and although it is very good, it’s also very dry. This needs to have some kind of sauce. Maybe Alfredo sauce would work.

Delicious!

I liked the way this turned out, but it would be greatly improved with more of a mushroom gravy in order to give it a bit of moisture than just a few sautéed mushrooms. Use a flat-edge wooden utensil for cooking - it will be necessary for constant scrapping while broth is reducing so orzo doesn’t stick to bottom of pan.

I had some ground turkey that was seasoned for turkey burgers. It worked splendidly in this recipe instead of the chicken. I'll definitely make this recipe again.

Loved it and made some slight modifications. Brushed olive oil on the peppers before I roasted them in the oven. Did not have green onions and used a white onion instead. I sauteed the onion and then added chopped fresh mushrooms. Cooked it up and set it aside. In the same pan, I cooked the chicken and added chopped swiss chard, fresh thyme and rosemary. I had three large orange peppers for stuffing and still had leftover chicken and orzo, which was delicious on its own. I baked the stuffed peppers in the oven and they smelled wonderful while cooking -- a big hit in our house! Thanks for the recipe!