Stuffed Red Bell Peppers with Orzo, Dried Mushrooms and Ground Chicken

We are just starting to plant our peppers, tomatoes and such. Very soon we will have to harvest these veggies and after you give plenty to family and friends, the dilemma is what to cook with them.
 
Ok, no problem, I was experimenting today with untraditional ingredients and the end result was really good. The combined flavors turned out right. Hope you like my crazy recipe as well.


Approximate prep and cooking time: 20-30 Minutes
Approximate Cost: $11.00 (or $5.50 per serving)
Servings: 2

Ingredients
1 large red pepper (Charred and cut in half from the top down.) ($1.00)
1/2 cup of Orzo (.40)
2 cups beef broth ($1.20)
1/2 cup of mushrooms (I used dried porcini and shiitake) ($2.00)
1 cup of ground chicken ($2.50)
1 tbsp. Paprika (.25)
1 tsp. Adobo Goya (.25)
2 tbsp. Olive oil (.50)
1 tbsp. Dry chopped onions (.20)
½ cup of corn (.50)
1 cup broccoli ($1.00)
1/4 cup of shredded Mexican cheeses ($1.20)

Directions 
Season the chicken with Paprika, 1 tbsp. Oil, chopped onion and Adobo. Set aside.
Char the red pepper in an open flame.
Once charred, put it in a brown bag to sweat for 10 minutes. Set aside.
Meantime, cook Orzo in a saucepan, add the broth and mushrooms and bring it to a boil. Add the Orzo and stir well and bring the heat to med. low.
In another pan, add 1 tbsp. oil, the chicken and stir constantly, cooking the chicken, but not well done. When the chicken is done, add it to the Orzo and stir until all mix.
Back to the pepper, take it out of the bag, peel the charred skin, cut in 1/2 and clean well inside.
Put them in a microwave safe glass mold and fill the peppers with the Orzo mix. Sprinkle with cheese on top and microwave until the cheese melts.
 
HACK: Serve with steam broccoli florets and corn (I used frozen) microwave according to package instructions.