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Chicken and Orzo Stuffed Peppers


Serves: 8

Prep Time: 20 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Comments

If you are baking chicken instead of buying pre-cooked chicken, then season with salt, pepper and garlic and then bake at 400 degrees for about 20 minutes until cooked through.

Ingredients

1 tablespoon Dijon mustard

1/4 cup vinegar, cider

3/4 teaspoon salt

1/4 teaspoon pepper, black, ground

1/2 cup olive oil, extra virgin

1/4 teaspoon thyme, dried

1/4 teaspoon oregano, dried leaves

4 large pepper(s), bell, red, yellow, or green

16 ounce(s) orzo, uncooked

2 tomato(es), medium, chopped

1/2 cup kalamata olives

3/4 cup cheese, feta, crumbled

1/3 cup basil, fresh, sliced

2 cups chicken breast, boneless and skinless, cubed

Preparation

Preheat oven to 400 degrees. Cut the bell peppers in half lengthwise and remove core and seeds. Place in a baking dish with an 1/8 inch of water. Bake for 15 minutes or until peppers are slightly soft. While baking, cook the orzo in a large pot of water according to package directions. When peppers are done, remove from oven, let cool and pat dry. To make the dressing whisk together the Dijon mustard, cider vinegar, salt, pepper, olive oil, oregano and thyme. Drain orzo and place in a large bowl. Add tomatoes, olives, feta, basil and chicken. Stir in 3/4 cup of dressing. Fill each pepper with about 1 cup of the orzo mixture. Drizzle with remaining dressing. Serve warm or at room temperature.

Nutrition

Per Serving About: 500 calories, 24 g fat, 6 g saturated fat, 0 g trans fat, 20 g protein, 51g carbohydrates, 4 g dietary fiber, 680 mg sodium


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