Chicken Wild Rice Stuffed Red Peppers

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LibbyB 0

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2 h servings 260 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • 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.



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...

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