Name: Chicken Wild Rice Stuffed Red Peppers
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chicken broth - 3 cups; Wild rice - 1 cup; Cooking spray - 1 cup; Cream of mushroom soup - 1 (26.5 ounce) can; Cubed cooked chicken - 1 pound; Diced carrot - ½ cup; Diced onion - ¼ cup; Red pepper flakes - 2 teaspoons; Red bell peppers, halved lengthwise and seeded - 4 large

Ingredients for - Chicken Wild Rice Stuffed Red Peppers

1. Chicken broth 3 cups

2. Wild rice 1 cup

3. Cooking spray 1 cup

4. Cream of mushroom soup 1 (26.5 ounce) can

5. Cubed cooked chicken 1 pound

6. Diced carrot ½ cup

7. Diced onion ¼ cup

8. Red pepper flakes 2 teaspoons

9. Red bell peppers, halved lengthwise and seeded 4 large

How to cook deliciously - Chicken Wild Rice Stuffed Red Peppers

1 . Stage

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 . Stage

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

3 . Stage

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

4 . Stage

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 . Stage

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