Something unique!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 8 stuffed peppers |
Ingredients
- 3 cups chicken broth
- 1 cup wild rice
- cooking spray
- 1 (26.5 ounce) can cream of mushroom soup
- 1 pound cubed cooked chicken
- ½ cup diced carrot
- ¼ cup diced onion
- 2 teaspoons red pepper flakes
- 4 large red bell peppers, halved lengthwise and seeded
Instructions
- 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 9×13-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.
- If all the liquid is not absorbed by wild rice, add 1/2 cup instant rice, cover, and bring to a boil; remove from heat and let sit 5 minutes until liquid is absorbed.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 1000 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. Kind of a chicken rice casserole in a red bell pepper. And the red bell pepper keeps this dish light and refreshing with a nice textural/juicy quality. I didn’t love it so much that I would put it in my monthly rotation but I may serve it again on a warm summer evening with a side salad and a glass of white wine. Per other reviewers suggestions, I added garlic and a few fresh mushrooms, then topped with mozzarella cheese.
Excellent! Everyone enjoyed it.
Made it as described and it was excellent. I think this is my favorite new stuffed pepper recipe. Very flavorful, the red pepper flakes add just the right amount of heat. Other stuffed pepper recipes often call for cheese. I love cheese, but this didn’t need any at all.
I also add some mozzarella cheese, not only to the mixture but also on top. I used 1 red, 1 yellow, and 1 orange pepper. It was awesome! My bf really liked it too, that says a lot!!
I used extra carrot, extra cream of mushroom, cayenne instead of red pepper & added some cheese at the end of cook time. Pretty good
Next time I’ll use less red peppers as it was a little to spicy for me. I also added diced mushrooms which came out nice.
This is a winner! Absolutely Delish!My only changes were to omit the carrots and add some fresh garlic and herbs and the last few minuts of baking i melted some shredded Mozzerella cheese on top of the peppers! Wonderful recipe!