Stuffed Peppers with Rotisserie Chicken and Orzo

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Ingredients

Recipe:

  • 3 bell peppers, (one each of red, green and yellow) halved, seeded and stem removed
  • 3 tablespoons olive oil, divided
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 cups shredded rotisserie chicken
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 cup orzo
  • 1 (16-ounce) can chicken broth
  • 3 tablespoons grated Pecorino Romano cheese

Topping:

  • 12 grape tomatoes, halved
  • 1 teaspoon olive oil
  • 2 teaspoons fresh chopped basil
  • Salt and pepper to taste

Directions

  1. Heat oven to 375 F.
  2. Place the pepper halves on a baking sheet and using one tablespoon of olive oil, drizzle it on the inside of the pepper halves.
  3. Bake peppers for approximately 10 minutes, until tender.
  4. Heat 2 tablespoons of olive oil in a pan over medium heat, adding the onion and garlic. Cook until tender – approximately 3 minutes.
  5. Add the shredded chicken, black pepper and cumin and cook until the chicken is warm.
  6. Add the orzo and chicken broth to the pan, simmering until the orzo is cooked and the broth is absorbed – approximately 12 minutes.
  7. Spoon the chicken and orzo mixture into your bell pepper halves and sprinkle with your grated cheese.
  8. Bake in the oven at 375 F for approximately 5-7 minutes until the cheese is melted.
  9. Mix together the grape tomatoes, olive oil, basil and salt and pepper.
  10. Spoon the tomato mixture evenly over the top of your peppers and serve.

https://www.cutco.com/learn/stuffed-peppers-with-rotisserie-chicken-orzo