Ingredients
• 7 medium-size (10-ounce each) red bell peppers, divided
• 2 tablespoons extra-virgin olive oil, divided
• 2 large shallots, thinly sliced (about 3/4 cup)
• 1 large garlic clove, finely chopped
• 1 tablespoon smoked paprika
• 1/2 teaspoon crushed red pepper
• 1 cup uncooked orzo
• 3 cups unsalted chicken stock, divided
• 1 tablespoon, plus 1/4 teaspoon kosher salt, divided
• 2 cups shredded rotisserie chicken
• 2 tablespoons chopped fresh oregano
• 1/4 cup panko
• 1 ounce low-moisture mozzarella cheese, shredded (about 1/4 cup)
• Fresh oregano leaves

Directions
1. Preheat grill or smoker to 400°F. Cut 1/4-inch off the tops of 6 peppers, reserve tops, remove and discard stems, seeds, and membranes. Place peppers in even layer, cut side up, in a 13×9-inch baking dish, trimming bottoms of peppers to help peppers stand up straight; set aside. Chop the reserved pepper tops and remaining 1 bell pepper; set aside.
2. 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. Reduce heat to medium-low; simmer, stirring occasionally, until orzo is just right, about 5 minutes. Remove from heat, stir in chicken and oregano until combined. Divide orzo mixture among peppers in baking dish (about ¾ cup per pepper); pour remaining 1/2 cup chicken stock around stuffed peppers; cover tightly with aluminum foil. Bake in preheated grill or smoker for 30 minutes.
3. Meanwhile, stir together panko, cheese, remaining 1 tablespoon oil, and remaining 1/4 teaspoon salt in a small bowl until combined. Remove peppers from oven, remove and discard foil. Sprinkle panko mixture evenly over orzo filling. Bake uncovered at 400°F until peppers are tender and panko is golden brown, about 10 minutes