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Chicken Wild Rice Stuffed Red Peppers

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LibbyB

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1012 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  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.
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