Ingredients

• 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
• cooking spray
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 greens onions , sliced
• 4 cloves garlic , minced
• 2 skinless , boneless chicken breasts, cut into 1/2-inch cubes
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 , 16 ounce
• 1 cup orzo
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon olive oil
• 1 teaspoon unsalted butter
• 2 portobellos mushrooms , thinly sliced
• 1 green onion , thinly sliced
• salt and ground black pepper to taste

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Coat insides bell pepper halves with cooking spray; place on a baking sheet.
3. 3 Bake in the preheated oven until slightly tender, about 10 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil and 1 tablespoon butter in a skillet over medium heat. Add 3 green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken, 1 teaspoon black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add chicken broth and orzo; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into bell peppers; sprinkle with Parmesan cheese.
5. 5 Bake in the preheated oven until cheese is melted, about 7 minutes.
6. 6 Heat 1 teaspoon oil and 1 teaspoon butter in the same skillet. Add portobello mushrooms and 1 green onion; cook and stir until tender, about 5 minutes. Season with salt and black pepper; spoon about 2 tablespoons onto each stuffed pepper.

Nutrition per serving