Red Peppers Stuffed with Chicken and Wild Rice

Name: Red Peppers Stuffed with Chicken and Wild Rice
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups Chicken Broth; 1 whole Cooking Spray; 26.5 oz Cream of Mushroom Soup; 0.5 cup Diced Carrots; 1 lb Diced Fully Cooked Chicken Breast; 0.25 cup Diced Onion; 4 whole Red Bell Pepper; 2 tsp Red Pepper Flakes; 1 cup Wild Rice

Dinner 🍽️Lunch 🥪 American Sugar-Free Halal 🕌Comfort-Food

Red Peppers Stuffed with Chicken and Wild Rice features tender pepper boats brimming with nutty wild rice, juicy chicken, and a creamy mushroom base accented by a gentle kick of red pepper flakes. It’s rich yet balanced, perfect for cozy weeknights or a relaxed dinner with friends when you want comforting flavors with a polished presentation.

Prep15 mins
Cook1 hr 40 mins
Serves8
DifficultyMedium

1

Bring the chicken broth to a boil in a saucepan; add the wild rice. Lower the heat to medium-low, cover, and simmer until the rice is tender, 55 minutes.
2

Remove from heat and let cool for 5 minutes.
3

Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
4

Combine the mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; gently fold in the wild rice.
5

Arrange the red bell pepper halves in the prepared casserole dish. Fill each half with the chicken-rice filling. Loosely cover the casserole dish with aluminum foil.
6

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