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These Peppers Stuffed with Creamy Orzo and Chicken Are the Best Way to Eat Your Veggies

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If you didn’t think stuffed peppers could get fancy, think again. Cook creamy orzo with sautéed shallots, garlic, and a touch of smoked paprika then spoon it into sweet red bell peppers. To make this a complete meal, we add shreds of store-bought rotisserie chicken to the filling, giving the peppers additional heartiness and depth. Most stuffed pepper recipes discard the tops, but this recipe calls for chopping them into small pieces before caramelizing them to add to the filling for a true no-waste dinner. 

Frequently Asked Questions

  • How do you get stuffed peppers to stand up?

    At the grocery store, look for bell peppers with flatter bottoms. The flatter bottoms make the peppers stand up more easily in the baking dish. You can also trim a little off the bottom to even them out. 

  • What should I serve with stuffed peppers?

    Sauteed vegetables like broccolini or a bright green salad are great pairs to balance out the heartiness of the stuffed peppers.

Notes from the Food & Wine Test Kitchen

You can substitute yellow, orange, or green bell pepper for red bell peppers or mix and match colors for a brighter appearance.

Make ahead 

Cut and hollowed out peppers can be stored in an airtight container for up to five days. Baked peppers can be stored in an airtight container in the refrigerator for up to three days.

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