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Greek stuffed peppers in a white dish with basil.
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Greek stuffed peppers with chicken and orzo

Replace the classic rice and tomato sauce with orzo pasta, fresh tomatoes and bright Greek flavors for a delicious and fast dinner! 
Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 people
Calories 529kcal
Author Rachel Ballard

Ingredients

For the peppers:

  • 4 red, orange or yellow bell peppers cut in half, ribs and seeds removed
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano if using dried, use 1 teaspoon
  • 1/4 teaspoon salt and pepper

For the filling:

  • 1 cup dry orzo pasta
  • 1 1/2 cups shredded rotisserie chicken
  • 3 tablespoons balsamic vinegar
  • 1/2 cup kalamata olives pitted and sliced
  • 1/2 cup feta cheese crumbled

For the tomatoes:

  • 1 pint cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1/4 cup basil chopped or torn
  • 1/4 teaspoon salt and pepper
  • pinch red pepper flakes optional

Instructions

  • Preheat the oven to 400 degrees. 
  • Lay the bell peppers, cut side up in a 9x13 or larger baking dish or on a rimmed cookie sheet. Set aside. 
  • In a small bowl, mix the garlic, olive oil, oregano, salt and pepper. Rub the mixture over the inside of each pepper and on the outside if you have enough to go around. 
  • Bake uncovered until starting to get a little soft 20-25 minutes. 
  • While the peppers bake, bring a bot of salted water to a boil. Add the orzo and cook according to package directions for al dente, drain and transfer to a large bowl. 
  • Add the chicken, balsamic vinegar, olives, feta and maybe a couple of tablespoons of olive oil if it seems a little dry. Set aside. 
  • In another medium bowl toss the tomatoes, olive oil, basil. salt, pepper and red pepper flakes if you are using them. Set aside. 
  • When the peppers are done, pile the orzo and chicken mixture in to each pepper. Add tomatoes on top, or on the side and serve warm or at room temperature. 

Notes

This recipe adapted from Half Baked Harvest

Nutrition

Calories: 529kcal | Carbohydrates: 45g | Protein: 22g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 824mg | Potassium: 753mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4595IU | Vitamin C: 179.9mg | Calcium: 167mg | Iron: 3.3mg