Orzo and Chicken Stuffed Peppers

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

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.