Chicken Wild Rice Stuffed Red Peppers recipe
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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
Nutrition Info
- 260.4 caloriescarbohydrate: 28.3 gcholesterol: 30.4 mgfat: 9.2 gfiber: 3.4 gprotein: 16.3 gsaturatedFat: 2.2 gservingSize: -sodium: 1000 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Wild Rice Stuffed Red Peppers
Directions
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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 9x13-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.