Chicken Alfredo Stuffed Peppers

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 4 Bell peppers, large

• Condiments

  • 1 jar Bertolli alfredo sauce

• Pasta & Grains

  • 8 oz Orzo, dried

• Baking & Spices

  • 1 Black pepper, Cracked

• Dairy

  • 1 cup Mozzarella cheese

Found on kitchengidget.com

Description

Ingredients

• 4 large bell peppers
• 8 oz dried orzo
• 1 jar (15oz) Bertolli Alfredo Sauce
• 2 cups of cooked chicken, finely shredded or diced
• 1 cup shredded mozzarella cheese, divided
• Cracked black pepper (optional)

Directions

• Bring pasta water to boil and preheat oven to 400°F.
• Meanwhile, prepare peppers by slicing in half and cleaning out ribs and seeds. Place on baking sheet and roast for about 10-15 minutes. I like mine still on the crisp side.
• Cook orzo according to al dente package directions. Drain and return to pot along with the alfredo sauce, chicken and 1/2 cup of mozzarella cheese. Stir to combine and heat until warmed through.
• Fill peppers with alfredo mixture, sprinkle each one with the remaining mozzarella cheese and return to oven. Bake for 5-10 minutes, or until melted and bubbly. Finish with freshly ground black pepper and serve.