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Chicken and Wild Rice Stuffed Peppers

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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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

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.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Prepare the filling by mixing cooked wild rice, shredded chicken, diced onion, minced garlic, and chicken broth in a bowl.
  3. Incorporate any additional creamy elements or flavor variations as desired.
  4. Stuff bell peppers with the filling mixture.
  5. Place stuffed peppers upright in a baking dish.
Baking
  1. Cover the dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes until peppers are tender.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gSodium: 600mgFiber: 5gSugar: 5g

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.

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