Chicken and Wild Rice Stuffed Bell Peppers

Name: Chicken and Wild Rice Stuffed Bell Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 large bell peppers (any color); 300g ground chicken; 1 tbsp olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 100g cooked wild rice (about 40g uncooked); 150g canned diced tomatoes, drained; 60g shredded cheddar cheese (or mozzarella), divided; 60ml chicken broth; 1 tsp dried oregano; 0.5 tsp dried thyme; to taste Salt and black pepper; Fresh parsley, chopped, for garnish

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These colorful bell peppers are generously filled with a savory blend of ground chicken, earthy wild rice, aromatic vegetables, and a hint of cheese. Baked until tender and bubbling, they offer a comforting and nutritious meal that's both satisfying and visually appealing. An excellent way to incorporate lean protein and whole grains into your diet.

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Chicken and Wild Rice Stuffed Bell Peppers

Prep Time20 min

Cook Time45 min

Servings4 servings

DifficultyMedium

Equipment

Large SkilletBaking DishCutting BoardKnife

Instructions

1
Prepare bell peppers: Preheat oven to 190°C (375°F). Halve the bell peppers lengthwise and remove seeds and membranes. Place them cut-side up in a baking dish.
2
Cook filling base: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and ground chicken, breaking it up with a spoon. Cook until the chicken is browned through, about 8-10 minutes. Drain any excess fat.
3
Combine filling: Stir in the cooked wild rice, diced tomatoes, half of the shredded cheese, chicken broth, oregano, thyme, salt, and pepper into the skillet with the chicken mixture. Mix well to combine all ingredients thoroughly.
4
Stuff and bake: Spoon the chicken and wild rice mixture evenly into the bell pepper halves. Pour about 120ml (1/2 cup) water into the bottom of the baking dish to create steam, which helps cook the peppers.
5
Final bake: Bake for 30 minutes. Remove from oven, sprinkle the remaining shredded cheese over the stuffed peppers, and return to the oven for another 10-15 minutes, or until the peppers are tender and the cheese is melted and lightly golden.
6
Serve: Garnish with fresh chopped parsley before serving hot.

Nutrition

Calories380 kcal

Protein30g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I prepare these ahead of time?

Yes, you can prepare and stuff the peppers up to a day in advance. Store them covered in the refrigerator. Add about 10-15 minutes to the baking time if baking from cold.

What other grains can I use?

Quinoa, brown rice, or even cooked lentils can be substituted for wild rice. Adjust cooking times if using uncooked grains in the filling, ensuring they are fully cooked before stuffing.

Can I make this vegetarian?

Absolutely! Replace the ground chicken with cooked lentils, crumbled firm tofu, or a plant-based ground substitute. Use vegetable broth instead of chicken broth.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.