- 3 cups chicken broth
- 1 cup wild rice
- cooking spray
- 1 (26.5 ounce) can cream of mushroom soup
- 1 pound cubed cooked chicken
- 1/2 cup diced carrot
- 1/4 cup diced onion
- 2 teaspoons red pepper flakes
- 4 large red bell peppers, halved lengthwise and seeded
- 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.
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
- Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
- Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.
05/04/2018
recipepes.com
Chicken Wild Rice Stuffed Red Peppers, recipe
PT15M
PT1H
5
455 calories
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