Red bell peppers are stuffed with a creamy chicken and wild rice filling perfect for weeknights or dinner parties.
Preparation Time
15 mins
Cooking Time
1 hr 40 mins
Total Time
1 hr 55 mins
Calories
260 Calories
Recipe Instructions
Step 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.
Step 2
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Step 3
Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
Step 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.
Step 5
Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.
Ingredients
3 cups chicken broth
1 cup wild rice
¼ cup diced onion
cooking spray
2 teaspoons red pepper flakes
½ cup diced carrot
1 (26.5 ounce) can cream of mushroom soup
1 pound cubed cooked chicken
4 large red bell peppers, halved lengthwise and seeded
