A versatile and flavorful dish, chicken and wild rice stuffed peppers offer a perfect canvas for culinary creativity. This wholesome meal, balancing tender chicken, nutty wild rice, and sweet bell peppers, can be adapted to suit a variety of tastes and dietary needs. From a classic, comforting preparation to creamy, spicy, or internationally-inspired variations, this is a recipe that can be both a weeknight staple and a dish worthy of a special occasion.
The Classic Preparation: A Foundation of Flavor
This traditional approach highlights the simple, yet satisfying, combination of chicken and wild rice, enhanced with aromatic vegetables and a savory broth.
Creamy & Comforting Variations
For a richer, more decadent version, introduce creamy elements into the filling.
- Cream Cheese Delight: Soften 4 ounces of cream cheese and mix it into the filling along with the other ingredients. This adds a subtle tang and a wonderfully creamy texture.
- Creamy Mushroom: Incorporate a can of condensed cream of mushroom soup into the filling mixture instead of the chicken broth for a savory and velvety sauce.
- With Heavy Cream: A splash of heavy cream (about 1/4 to 1/2 cup) added to the filling will create a luxurious and rich consistency.
Exploring a World of Flavors: Creative Twists
Don’t hesitate to experiment with different ingredients to create your own signature stuffed peppers.
- Southwestern-Style: Add a can of black beans (rinsed and drained), a cup of corn kernels, and a teaspoon of chili powder and cumin to the filling. Top with pepper jack cheese and serve with salsa and sour cream.
- Mediterranean Flavors: Incorporate a cup of chopped spinach, 1/2 cup of crumbled feta cheese, and a tablespoon of fresh dill into the filling.
- Mushroom and Herb: Sauté 8 ounces of sliced mushrooms with the onions and add a teaspoon of dried thyme or a tablespoon of fresh thyme to the filling for an earthy and aromatic twist.
- A Touch of Sweetness: For a hint of sweetness that complements the wild rice, add 1/2 cup of dried cranberries or chopped apples to the filling.
Make-Ahead and Freezing for Convenience
Chicken and wild rice stuffed peppers are an excellent meal to prepare in advance.
Make-Ahead:
- Prepare the Filling: The filling can be made up to two days in advance and stored in an airtight container in the refrigerator. When ready to bake, simply stuff the peppers and proceed with the recipe.
- Assemble Ahead: You can also stuff the peppers a day in advance, cover them tightly, and store them in the refrigerator. You may need to add a few extra minutes to the baking time.
Freezing:
- Uncooked: For the best results, freeze the stuffed peppers uncooked. Place the stuffed peppers on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To bake, place the frozen stuffed peppers in a baking dish, add a little water to the bottom, cover, and bake at 375°F (190°C), adding about 20-30 minutes to the original cooking time.
- Cooked: You can also freeze cooked stuffed peppers. Let them cool completely before wrapping them individually in plastic wrap and then placing them in a freezer-safe container. To reheat, thaw them in the refrigerator overnight and then bake at 350°F (175°C) until heated through.
Chicken and Wild Rice Stuffed Peppers
A versatile and flavorful dish, chicken and wild rice stuffed peppers combine tender chicken, nutty wild rice, and sweet bell peppers, making it a perfect meal for any occasion.
Servings 4 servings
Calories 350kcal
Ingredients
Chicken and wild rice filling
- 2 cups cooked wild rice Prepare according to package instructions.
- 2 cups shredded cooked chicken Store-bought rotisserie chicken works well.
- 1 cup diced onion Sauté until soft.
- 1 clove garlic, minced Enhances flavor.
- 1 cup chicken broth For moisture in filling.
- 4 large bell peppers Any color; tops cut off and seeds removed.
Creamy variations ingredients
- 4 ounces cream cheese Soften before mixing.
- 1 can condensed cream of mushroom soup Can be used instead of broth.
- 1/4 to 1/2 cup heavy cream Adjust for desired creaminess.
Additional flavoring ingredients
- 1 can black beans Rinsed and drained for Southwestern twist.
- 1 cup corn kernels For Southwestern twist.
- 1 teaspoon chili powder For Southwestern flavor.
- 1 teaspoon cumin For Southwestern flavor.
- 1 cup chopped spinach For Mediterranean twist.
- 1/2 cup crumbled feta cheese For Mediterranean flavor.
- 1 tablespoon fresh dill For Mediterranean flavor.
- 8 ounces sliced mushrooms Sauté with onions for flavor.
- 1 teaspoon dried thyme For earthy flavor.
- 1/2 cup dried cranberries For a hint of sweetness.
- 1/2 cup chopped apples For a hint of sweetness.
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Prepare the filling by mixing cooked wild rice, shredded chicken, diced onion, minced garlic, and chicken broth in a bowl.
- Incorporate any additional creamy elements or flavor variations as desired.
- Stuff bell peppers with the filling mixture.
- Place stuffed peppers upright in a baking dish.
Baking
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until peppers are tender.
Notes
Make-ahead: Prepare the filling up to two days in advance or stuff the peppers a day ahead and refrigerate. For freezing, freeze uncooked peppers for best results or freeze cooked ones after cooling.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 45g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Sodium: 600mg | Fiber: 5g | Sugar: 5g
