This bran bread recipe is a modification of my grandmother’s. Since I was out of bran, I tried frosted wheat cereal instead. The outcomes were excellent!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- cooking spray
- 1 green bell pepper – halved, seeded, and stem removed
- 1 red bell pepper – halved, seeded, and stem removed
- 1 yellow bell pepper – halved, seeded, and stem removed
- 1 tablespoon butter
- 2 tablespoons olive oil
- 3 green onions, sliced
- 4 cloves garlic, minced
- 2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 cup orzo
- 1 (16 ounce) can chicken broth
- 3 tablespoons Parmesan cheese
- 1 teaspoon olive oil
- 1 teaspoon butter
- 2 portobello mushrooms, thinly sliced
- 1 green onion, thinly sliced
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.
- Bake peppers in the preheated oven until slightly tender, about 10 minutes.
- Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat; cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers; sprinkle with Parmesan cheese.
- Bake in the preheated oven until cheese is melted, about 7 minutes.
- Heat 1 teaspoon oil and 1 teaspoon butter in skillet; Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 476 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful. My roommate doesn’t like vegetables but loved this. I used whole grain Orzo and all olive oil instead of butter and it’s Mediterranean compliant.
Best meal I’ve ever had in my life and I’m a bajillion and 1 I recommend it to everyone for them to try
This was a lot of fun to make with my daughter and everyone in my finicky family had good things to day about it!
Like a few other reviewers, I wanted stuffed peppers, but something different than beef/rice filled. So, I tried this, and although it is very good, it’s also very dry. This needs to have some kind of sauce. Maybe Alfredo sauce would work.
Delicious!
I liked the way this turned out, but it would be greatly improved with more of a mushroom gravy in order to give it a bit of moisture than just a few sautéed mushrooms. Use a flat-edge wooden utensil for cooking – it will be necessary for constant scrapping while broth is reducing so orzo doesn’t stick to bottom of pan.
I had some ground turkey that was seasoned for turkey burgers. It worked splendidly in this recipe instead of the chicken. I’ll definitely make this recipe again.
Loved it and made some slight modifications. Brushed olive oil on the peppers before I roasted them in the oven. Did not have green onions and used a white onion instead. I sauteed the onion and then added chopped fresh mushrooms. Cooked it up and set it aside. In the same pan, I cooked the chicken and added chopped swiss chard, fresh thyme and rosemary. I had three large orange peppers for stuffing and still had leftover chicken and orzo, which was delicious on its own. I baked the stuffed peppers in the oven and they smelled wonderful while cooking — a big hit in our house! Thanks for the recipe!
Very good will definitely make again. More seasoning could be used, I thought the flavor of the chicken was a little bland.
Seasoning is a must but it was a nice and light meal for the family.
OMG it turned out amazing. I did deviate from the recipe and used ground beef and beef broth instead. My boyfriend hissed at having chicken again. Could the chicken be better than this? I’ll find out next time.
My wife makes this a lot. It’s very good. She adds a Marsala gravy to pour over everything, and it really wakes up the flavor! We tried the original recipe first. I think it’s important to try the original first. Respect thing.
Great recipe! Everyone I have served this to, loves it. Leftovers are even better. I followed the directions the first time. Since then, to save a little time, I cut up the peppers and sauté them with the onion and mushrooms. I put the chicken- orzo mixture in a casserole dish topped with the cheese. (or if you have a skillet that you can put in the oven). After the cheese is melted I spoon the mushroom pepper mixture on top. It’s not a stuffed pepper but it tastes the same if not better. Plus it shaved off the time it takes to heat the oven and roast the peppers.
Turned out great! I used chicken instead. Getting away from other meats.
I doubled the recipe for my family and it worked out really well
It was a little bland, but I forgot the garlic lol. We also left out the mushrooms because we don’t like them. Also I wouldn’t cut the peppers in half, I would just cut the tops off. My pepper halves didn’t hold too much the way I cut them. It was a super easy recipe and I may make it again.
I made this for company. (One of whom is a Weight Watcher leader). It was excellent and she had 2 helpings!
The orzo and chicken mixture was a little soupy. I would probably use less chicken broth. I would omit the peppers and eat the orzo/chicken mixture with the mushrooms. It had a very good flavor.
I made several changes to this recipe. I didn’t want to use chicken. I used tofu. I was out of cumin so I used greek seasoning. Actually, what I made is nothing like the recipe! I forgot the sun dried tomatoes. I used Athen Feta Cheese and it would have been WAY better with a better feta. I was kind of bland. I will make it again according to the directions and use a GOOD feta.
My husband is gluten free so I substituted rice for the orzo pasta. It was a great hit!
Very good! With outside temp at 110 degrees, I didn’t want to use a hot oven so I tried the slow cooker, using a cooking bag liner. Instead of cooking the chicken I chopped up some store bought roasted chicken and poured a bit of chicken broth on the bottom of the pot and cooked on high about 2 hrs. Worked out well and the family really enjoyed it. I forgot mushrooms so just omitted them altogether. Only 5 pepper halves fit in the large pot so cooked the remaining three halves after removing the first batch. In winter I will definitely prepare these in the oven as per original recipe.