Chicken Wild Rice Stuffed Red Peppers

Chicken Wild Rice Stuffed Red Peppers
  • 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


  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.

05/04/2018
Chicken Wild Rice Stuffed Red Peppers, recipe PT15M PT1H 5 455 calories

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