These stuffed peppers are packed with a smoky, creamy orzo and topped with gooey mozzarella and toasty panko breadcrumbs.
Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age.Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals.
Heat 1 tablespoon of the oil in a medium saucepan over medium. Add shallot and chopped peppers; cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add garlic, smoked paprika, and red pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add orzo; cook, stirring constantly for 1 minute. Add 2 1/2 cups of the chicken stock and 1 tablespoon of the salt; bring to a simmer over medium, stirring occasionally.
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