Stuffed Red Bell Peppers with Orzo & Chicken

Super delicious! Made these with mom and again, we all loved them!

 

Original recipe credit: https://www.foodandwine.com/orzo-and-chicken-stuffed-peppers-8698013

Ingredients:

4 medium-size (~10 oz. each) red bell peppers, divided

2 T. extra-virgin olive oil, divided

1 large shallot, thinly sliced (~3/8 c.)

1 medium garlic clove, finely chopped

1/2 T. smoked paprika  

1/4 tsp. crushed red pepper

1/2 c. uncooked orzo

1 1/2 c. chicken stock, divided 

1/2 T. + 1/8 tsp. kosher salt, divided

1 c. leftover roasted chicken, shredded (rotisserie works as well) 

1 T. chopped fresh oregano

2 T. panko

1/2 oz. low-moisture mozzarella cheese, shredded

 

Directions:

 

1. Heat oven to 400°F.

 

2. Cut 1/4" off the tops of 3 peppers, reserve tops. Remove and discard stems, seeds, and membranes. Place peppers, cut side up, in a 13" x 9" baking dish; trim bottoms of peppers if needed to help them stand up straight. Set aside. Chop the reserved pepper tops and remaining 1 bell pepper, set aside.

 

3. In a medium saucepan, heat 1 T. of the oil over medium heat. Add shallot and chopped peppers. Cook, stirring occasionally, until softened and lightly browned (~10 min.)

 

4. Add garlic, smoked paprika, and red pepper. Cook, stirring constantly, until fragrant (~30 sec.)

 

5. Add orzo. Cook, stirring constantly, for 1 min.

 

6. Add 1 1/2 c. of the chicken stock and 1/2 T. of the kosher salt. Bring to simmer, stirring occasionally. Reduce heat to medium-low, keep at simmer, until orzo is al dente (~5 min.)

 

7. Remove from heat. Stir in the chicken and oregano until combined.

 

8. Divide mixture among peppers in baking dish (about 3/4 c. per pepper). Pour remaining 1/2 c. chicken stock around stuffed peppers. Cover tightly with aluminum foil and transfer to oven. Bake for 30 min. Note: we had some of this mixture leftover, so we served it on the side; highly recommend!

 

9. Meanwhile, in a small bowl, stir together panko, cheese, remaining 1 T. oil, and remaining 1/8 tsp. kosher salt until combined.

 

10. When peppers have baked for the 30 min, remove and discard foil. Top each pepper with an even amount of the panko mixture. Transfer back to oven and bake for additional 10 min. Let cool for 5 min, then serve and enjoy!