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

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.
3. Bake peppers in the preheated oven until slightly tender, about 10 minutes.
4. 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.
5. Bake in the preheated oven until cheese is melted, about 7 minutes.
6. 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.