For a richer flavor, use homemade chicken broth. You can also add other vegetables such as celery or mushrooms to the filling. To prevent the filling from drying out, add a tablespoon or two of chicken broth or cream to the mixture before baking. For a vegetarian option, substitute the chicken with cooked lentils or crumbled vegetarian sausage. Garnish with fresh parsley or chopped chives before serving for a pop of color and freshness.
Chicken Wild Rice Stuffed Red Peppers
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PREP TIME15 mins
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COOK TIME1 hrs 40 mins
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TOTAL TIME2 hrs
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SERVING8 People
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VIEWS22
A vibrant and comforting dish featuring sweet red bell peppers brimming with a savory blend of wild rice, succulent chicken, and earthy vegetables, all bathed in a creamy, umami-rich sauce. A delightful centerpiece for any meal!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol30 mg
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Fiber3 g
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Protein16 g
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Saturated Fat2 g
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Sodium1000 mg
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Sugar6 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a saucepan, bring the chicken broth to a rolling boil. (2 minutes)
02
Step
55 mins
Add the rinsed wild rice, reduce heat to low, cover, and simmer gently until the rice is tender and most of the liquid is absorbed. (55 minutes)
03
Step
5 mins
Remove from heat and let it stand, covered, for 5 minutes to allow the rice to fully absorb any remaining liquid. (5 minutes)
04
Step
5 mins
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch casserole dish with cooking spray or olive oil. (5 minutes)
05
Step
5 mins
In a large bowl, combine the cream of mushroom soup, cooked chicken, diced carrot, diced onion, and red pepper flakes. Mix well to ensure all ingredients are evenly distributed. (5 minutes)
06
Step
2 mins
Gently fold in the cooked wild rice into the chicken and vegetable mixture, ensuring it is thoroughly combined. (2 minutes)
07
Step
2 mins
Arrange the red bell pepper halves in the prepared casserole dish. (2 minutes)
08
Step
10 mins
Spoon the chicken-rice filling generously into each red bell pepper half, mounding it slightly. (10 minutes)
09
Step
1 mins
Cover the casserole dish loosely with aluminum foil to prevent the peppers from browning too quickly. (1 minute)
10
Step
45 mins
Bake in the preheated oven until the filling is heated through, the peppers are slightly tender, and the top is lightly golden and bubbling. (45 minutes)
11
Step
5 mins
Remove from oven and let stand for 5 minutes before serving.
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Francisca Goyette
Jun 29, 2025I substituted the cream of mushroom soup with a homemade béchamel sauce, and it elevated the dish to a whole new level!
Meggie Thiel
Jun 22, 2025My family loved these. I added some chopped celery to the filling for extra texture.
Rigoberto Swift
Jun 11, 2025These are great for meal prepping. I made them on Sunday and had them for lunch all week.
Millie Tremblayspencer
Jun 7, 2025Easy to follow recipe and the result was delicious. I will make this again!
Markus Okeefe
May 28, 2025I made these for a potluck, and they were gone in minutes!
Guido Mann
May 5, 2025Next time, I'll try adding some sausage to the filling for a heartier meal.
Asia Streich
May 3, 2025These were a huge hit! I used rotisserie chicken to save time, and they turned out perfectly.
Lafayette Schiller
Apr 16, 2025The red pepper flakes add just the right amount of heat. Delicious!