Chicken Wild Rice Stuffed Red Peppers

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Recipes · Main Dishes · Stuffed · Stuffed Bell Pepper Recipes


Prep Time: 15 mins
Cook Time: 1 hrs 40 mins
Total Time: 2 hrs
Additional Time: 5 mins
Servings: 8
Yield: 8 stuffed peppers

Ingredients

Ingredients List

  • 3 cups chicken broth

  • 1 cup wild rice

  • cooking spray

  • 1 (26.5 ounce) can cream of mushroom soup

  • 1 pound cubed cooked chicken

  • ½ cup diced carrot

  • ¼ cup diced onion

  • 2 teaspoons red pepper flakes

  • 4 large red bell peppers, halved lengthwise and seeded


Directions

  1. Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.

  2. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

  3. Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.

  4. Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.

  5. Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

Cook's Note:

If all the liquid is not absorbed by wild rice, add 1/2 cup instant rice, cover, and bring to a boil; remove from heat and let sit 5 minutes until liquid is absorbed.


Nutrition Facts (per serving)

Nutrition Facts
260 Calories
9g Fat
28g Carbs
16g Protein


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