Chicken Wild Rice Stuffed Red Peppers

1. 1

   Bring chicken broth to a boil in a saucepan; add wild rice.

2. 2

   Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes.

3. 3

   Remove from heat and cool for 5 minutes.

4. 4

   Preheat oven to 400 degrees F (200 degrees C).

5. 5

   Spray a 9x13-inch casserole dish with cooking spray.

6. 6

   Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.

7. 7

   Arrange red bell pepper halves in the prepared casserole dish.

8. 8

   Fill each half with chicken-rice filling.

9. 9

   Cover casserole dish loosely with aluminum foil.

10. 10

    Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.