Chicken & Orzo Stuffed Peppers with Roasted Pepper
Bell peppers make naturally portioned vessels for weeknight meals, especially when filled with a satisfying combination of pasta and protein. In this dish, small bites of golden sautéed chicken combine with cooked orzo and a simple tomato-oregano sauce before baking right inside whole sweet peppers until soft and fragrant.
Why this one works
- Diced chicken breast browns nicely in the skillet, adding savory depth to the filling.
- Orzo absorbs the tomato sauce and dried oregano evenly, keeping the interior moist while baking.
- Sweet bell peppers soften gently in the oven, creating a tender, edible shell.
- Straightforward preparation that relies on familiar ingredients without complicated layering.
What you’ll need
- 2 cups (400g) chicken breast, diced Cut into uniform, bite-sized pieces so it cooks evenly and mixes smoothly with the orzo.
- 1 cup (200g) orzo pasta Cook just until tender according to package instructions before draining thoroughly.
- 4 large (600g) bell peppers Choose broad peppers with flat bases so they remain upright in the baking dish.
- 1 cup (240ml) tomato sauce Binds the pasta and chicken together while keeping the filling moist during the 30-minute bake.
- 1 teaspoon (5g) dried oregano Rub lightly between your palms before stirring in to help release its herbal aroma.
TRY THIS NEXT: If these flavors sound good to you, Chicken & Herbed Couscous Stuffed Peppers with Mango Lime is a natural one to save for next time.
What to have nearby
- Chef's knife and cutting board
- Medium saucepan for boiling orzo
- Skillet for browning diced chicken
- Baking dish to hold the stuffed peppers upright
Step-by-step instructions
Start by prepping the bell pepper cavities and boiling the orzo while you brown the chicken in a skillet. Once the filling is tossed in the tomato sauce and oregano, spoon it snugly into each pepper and bake until tender.
- 1Step 1
Preheat oven to 375F (190C). Cut the tops off bell peppers and remove seeds.
- 2Step 2
Cook orzo according to package directions.
- 3Step 3
Sauté diced chicken until golden.
- 4Step 4
Combine cooked orzo, chicken, tomato sauce, and oregano.
- 5Step 5
Stuff the mixture into the bell peppers and place in a baking dish.
- 6Step 6
Bake for 30 minutes until peppers are tender.
ALSO GOOD: If these flavors sound good to you, Turkey & Orzo Stuffed Peppers with Pomegranate Mint is a natural one to save for next time.
A few things worth knowing
- If the peppers wobble in the baking dish, slice a paper-thin sliver off the bottom without piercing through into the inner cavity.
- Drain the cooked orzo well in a fine-mesh colander so residual water does not thin out the tomato sauce.
- Sauté the chicken over medium-high heat without moving it too much initially to encourage light browning.
Ways to make it your own
- Garnish the tops with freshly chopped flat-leaf parsley just before serving.
- Serve with an extra ladle of warm tomato sauce spooned over the baked peppers.
Serving suggestions
These stuffed peppers make a hearty centerpiece that pairs naturally with a crisp green salad, steamed green beans, or slices of warm bread.
Storage & reheating
Allow leftover stuffed peppers to cool before placing them in an airtight container in the refrigerator. Reheat in the oven or microwave until the filling is warmed through to the center.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use any color of bell pepper?+
Yes, red, yellow, orange, or green peppers all work well. Sweeter colored peppers yield a milder finish compared to slightly bitter green varieties.
How can I tell when the peppers are done baking?+
The peppers should yield easily when pierced with the tip of a paring knife, and the filling should be steaming hot throughout.
With a comforting chicken and orzo filling enclosed in sweet roasted peppers, this dish offers a balanced, colorful meal straight from the oven.
Chicken & Orzo Stuffed Peppers with Roasted Pepper
Tender bell peppers filled with seasoned diced chicken, orzo pasta, and tomato sauce, baked at 375°F until tender and hot.
Ingredients
- 2 cups (400g) chicken breast, diced
- 1 cup (200g) orzo pasta
- 4 large (600g) bell peppers
- 1 cup (240ml) tomato sauce
- 1 teaspoon (5g) dried oregano
Instructions
- Preheat oven to 375F (190C). Cut the tops off bell peppers and remove seeds.
- Cook orzo according to package directions.
- Sauté diced chicken until golden.
- Combine cooked orzo, chicken, tomato sauce, and oregano.
- Stuff the mixture into the bell peppers and place in a baking dish.
- Bake for 30 minutes until peppers are tender.
Nutrition
You might also like these recipes
Chicken & Herbed Couscous Stuffed Peppers with Mango Lime
Tender bell peppers baked with fluffy chicken broth couscous, diced chicken, sweet mango, fresh parsley, and bright lime juice for an easy meal.
Turkey & Orzo Stuffed Peppers with Pomegranate Mint
Tender bell peppers stuffed with savory ground turkey and orzo, baked until tender, then finished with fresh pomegranate seeds and chopped mint.
Cabbage Chicken Herbed Couscous Bowls with Roasted Pepper Sauce
Tender sautéed chicken, fluffy couscous, and crisp herbed cabbage come together in balanced grain bowls drizzled with savory roasted red pepper sauce.
Save the recipes you want to make next.
Browse more recipes or follow the Pinterest profile for the latest food ideas from this collection.