I was at a dinner party a good while back where we were served stop-light peppers that had been stuffed with a combination of onions, garlic, tomatoes, and orzo pasta - they were so delicious! They lay in a small puddle of spicy tomato sauce and went well with a green salad, crusty bread for sopping up sauces, and plenty of red wine and conversation.
I love good food memories. This one was sparked when I browsed the veg aisle at the market last week. It was getting on Halloween and I was looking for some inspiration. The peppers were piled high and I made the orange and yellow connection, so I picked some up and did a twist on those orzo stuffed peppers from my food memory.
Chicken and Orzo Stuffed Peppers - printer friendly
A note about this recipe. I started with a recipe that was posted on FoodNetwork's site ... Giada De Laurentiis made these on her show at some point in time. I insist on Muir Glen's organic fire-roasted tomatoes, and added the chicken breast, the trimmings from the tops of the peppers, more green with the flatleaf parsley, and more cheese atop the finished peppers ... Parmesan, because I love Parmesan. So, I changed it up a bit, but it's still Giada's, God bless her!
Look! Just like carving pumpkins!
Chopped veg waits for poached and shredded chicken - summer squash, garlic, fire-roasted tomatoes, chopped mint and chopped flat-leaf parsley.
Barely cooked orzo, chicken, and good Romano cheese added to make stuffing ... reserved chicken broth for the peppers moist bath.
Stuffed and topped with Parmesan cheese and black pepper - under a tent and into a hot oven.
Ready for knoshing ...
Almost Meatless Monday ... one can easily leave out the chicken and substitute veg broth for a vegetarian take on this dish.