Orzo and Chicken Stuffed Peppers

Ingredients and Weight:

• 8 large bell peppers (any color), cored and seeded
• 1 pound ground chicken
• 1 cup orzo pasta
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 1 cup shredded carrots
• 1/2 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• Salt and pepper to taste

Preparation Time:

20 minutes

Cooking Time:

1 hour

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil and cook orzo according to package directions. Drain and set aside.
3. In a large skillet, brown ground chicken over medium heat. Drain any excess fat.
4. Add chopped onion and bell pepper to the skillet and cook until softened.
5. Stir in cooked orzo, shredded carrots, parsley, Parmesan cheese, and egg. Season with salt and pepper to taste.
6. Fill each bell pepper with the chicken and orzo mixture.
7. Place bell peppers in a baking dish and add tomato sauce and water.
8. Bake for 45-60 minutes, or until bell peppers are tender and cooked through.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15 grams
• Protein: 25 grams
• Carbohydrates: 40 grams
• Fiber: 5 grams

Dish Characteristics:

• Vibrant and colorful
• Savory and flavorful
• Comforting and filling
• Suitable for a variety of occasions

User Comments:

• "These stuffed peppers are absolutely delicious! The combination of orzo and chicken is perfect, and the bell peppers add a nice crunch."
• "I love that this recipe is easy to make and can be tailored to my own taste preferences. I added some extra spices to give it a little kick."
• "This is a great dish to serve for a crowd. It's easy to make ahead of time and reheats well."

Special Precautions and Tips:

• Choose bell peppers that are firm and have a bright, even color.
• If you don't have orzo, you can substitute any other type of small pasta, such as penne or macaroni.
• To make the peppers easier to fill, cut the tops off and remove the seeds and ribs.
• Don't overcook the bell peppers, as they will become mushy.