Orzo and chicken stuffed peppers take the classic stuffed pepper somewhere new, trading the usual beef and rice for tender pasta, cubed chicken, and a creamy Parmesan sauce. Everything gets spooned into colorful pepper halves and baked until golden and bubbling. It is hearty enough to stand on its own as dinner.
Why These Stuffed Peppers Stand Out
- Creamy Parmesan sauce coats every bite
- Orzo and chicken make a filling, comforting main
- Colorful peppers roast up sweet and tender
- Works baked in peppers or as a cozy casserole
This recipe is a nice way to use peppers when they look their best at the market. The filling comes together in a few simple steps you can prep ahead.
Temper the egg yolks with a little warm sauce first so they thicken smoothly instead of scrambling.
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Why You’ll Love These Orzo and Chicken Stuffed Peppers
- The creamy Parmesan sauce makes these stuffed peppers feel rich and special
- Bell peppers turn sweet and tender once roasted, balancing the savory filling
- Orzo and chicken give you a satisfying, protein-packed plate
Ingredient Notes
Here are a few notes on the ingredients so shopping is easy. You will find the exact measurements in the recipe card at the bottom of the post.
- Bell peppers: a mix of colors looks beautiful and tastes a touch sweeter than green alone
- Boneless skinless chicken breasts: seasoned and baked, then cubed for the filling
- Orzo: this small rice-shaped pasta soaks up the sauce nicely
- Parmesan cheese: grate it fresh for the smoothest, richest sauce
- Egg yolks: they give the sauce body and a velvety texture
For equipment, you will want a baking dish for the chicken and peppers, a medium saucepan for the sauce, and a whisk to keep that sauce lump-free. A large bowl makes mixing the filling simple.
How to Make Orzo and Chicken Stuffed Peppers
These orzo and chicken stuffed peppers come together in stages: cook the chicken, boil the orzo, build the sauce, then stuff and bake. None of the steps are hard, they just stack up nicely.
- Season the chicken and bake at 375 degrees until it reaches 165 degrees inside, then cube it
- Slice the tops off the peppers, clean them out, and dice any usable pepper from the tops
- Cook the orzo to al dente, about 9 minutes in salted water, then drain
- Make a roux with butter, oil, and flour, whisk in the milk, temper in the egg yolks, then stir in the Parmesan
- Combine chicken, orzo, diced peppers, and sauce, fill the peppers, and bake at 400 degrees for 35 to 40 minutes
This recipe fills about 8 peppers, so it is great for a family or for leftovers. You can prep the filling up to 1 day ahead and stuff and bake when you are ready.
Storage Options
These creamy stuffed peppers store well, which makes them handy for meal prep. Let them cool before packing them up.
- Refrigerate leftovers in a covered container for up to 4 days
- Freeze cooled, stuffed peppers for up to 2 months
- Reheat in a 350 degree oven until hot in the center, about 20 minutes
Variations & Substitutions
This filling is flexible, so feel free to make these peppers your own. A few easy swaps keep things interesting.
- Use rotisserie chicken to save time on busy nights
- Stir in spinach or peas for extra greens
- Swap orzo for small shells or ditalini if that is what you have
- Bake the whole mix in a greased casserole dish instead of stuffing peppers
What to Serve with Orzo and Chicken Stuffed Peppers
Since the orzo and chicken stuffed peppers are creamy and filling, lighter, fresher sides pair well. Keep it simple so the peppers stay the star.
- A crisp green salad with a lemony vinaigrette
- Warm crusty bread to soak up the sauce
- Another comforting pasta night like these creamy pesto chicken spirals
- If you have extra cooked poultry, see these ideas for chicken for Mexican dishes
Here are a few common questions before you start cooking.
Frequently Asked Questions
Can I make orzo and chicken stuffed peppers ahead of time?
Yes. Prepare the filling up to a day in advance, keep it chilled, then stuff the peppers and bake when you are ready to eat.
Do I need to pre-cook the peppers?
No. They soften and turn tender as they bake with the filling, so there is no need to blanch them first.
Can I use a different cheese?
Parmesan gives the sauce its classic flavor, but you can blend in a little Romano or Asiago for a sharper bite.
What if my sauce gets too thick?
Whisk in a splash of warm milk until it loosens up to the texture you want.
Hearty, creamy, and a fun change from the usual, these peppers bring something a little different to the dinner table. Make the filling ahead, bake until golden, and dig in.
Orzo and Chicken Stuffed Peppers
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Ingredients
- 8 large assorted peppers
- 1 lb orzo
- 1 lb boneless skinless chicken breasts
- 1½ tsp dried oregano
- 1 tsp garlic powder
- 1 tsp kosher salt
- lots of fresh ground black pepper
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 Tbsp olive oil
- 2 Tbsp flour
- 4 cups whole milk
- 3 egg yolks
- 1½ cup Parmesan cheese grated
- salt and pepper to taste
Instructions
- Preheat oven to 375º.
- In a small bowl mix together the oregano, garlic powder, salt and pepper. Season the chicken breasts with this mixture. Place seasoned breasts on a baking dish and drizzle 1 Tbsp of olive oil over top.
- Bake until breasts reach an internal temperature of 165º. Cube the cooked meat and set aside.
- Slice the tops off of the peppers and scoop out seeds and membranes. Place on baking dish and set aside. Take the tops of peppers that have been cut off and dice whatever is usable and set aside.
- Cook orzo to al dente, nine minutes in salted water. Drain and set aside.
- Prepare Parmesan sauce. In a medium sized sauce pan, heat butter and olive oil over medium-high heat until butter is melted. Add flour and cook for several minutes.
- Slowly add milk while whisking to incorporate. Whisk and cook over medium-high heat for several more minutes. When the milk mixture comes to a simmer, scoop out ¼ cup of it and pour it into a bowl with the three egg yolks being sure to keep whisking while doing so.
- Slowly add this egg mixture into the pot of simmering milk while constantly whisking.
- Cook for three more minutes and then add Parmesan cheese, salt and pepper. Give it a good stir and then pull it off of the heat.
- In a large bowl, combine cubed chicken, orzo, diced peppers and Parmesan sauce. Mix well. Scoop into pepper cavities. Feel free to top with more Parmesan cheese and bake in a 400º oven for 35-40 minutes.
- If baking mixture in a casserole dish, grease dish first and place in a 400º oven for 35-40 minutes or until golden and bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love stuffed peppers and this is a fabulous twist on the traditional recipe Melanie! I can see the festive spring colors trying to burst through and drag spring to New England. You guys can certainly use the blooming of new life and color in the aftermath of the marathon bombings and fugitive gun fights. Let spring and the healing begin!
Amen. I’m all for spring and healing to begin. I can lift my wine glass to that!
This stuffing sounds wonderful! I usually do ground beef and rice and I love this take. I also recently found miniature bell peppers at the supermarket and was thinking it would be fun to stuff those for a party app.
Thanks for stopping by Megan! It was so great to meet you. I haven’t seen mini bell peppers in my neck of the woods, but I totally agree that they would make adorable apps!
I LOVE this new idea!! I’ve never stuffed peppers. Rice is always served every day. I can keep some back to make this. And I like your casserole option. It’s nice to have an alternative. I think this will be a total hit with my hubs.
Thank you Jayne! The casserole option is especially nice for your dinner guests who don’t like peppers. I have a couple of little ones who don’t love them and the casserole makes for a good option for the fussier eaters.
Hey Melanie! This looks great! However my boyfriend is the pickiest eater of all time…he will not eat peppers…I was thinking of making it and putting peppers in half and cooking them for me…then using the other half for him…any suggestions as to what other veggies might be good in this? Thanks!
ps. he doesn’t eat onions either…or carrots…or squash or zucchini…
Time to find another boyfriend? Just kidding, lol. Any veggies would work, but steer clear of anything too juicy as there’s too much water.
How many cups cooked rice would you say?
Can you freeze this recipe as a casserole?