Hearty Chicken and Wild Rice Stuffed Bell Peppers

Name: Hearty Chicken and Wild Rice Stuffed Bell Peppers
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 large Bell peppers (any color), halved lengthwise and deseeded; 2 cups Cooked chicken breast, shredded or diced; 1 cup Wild rice blend, uncooked; 2.5 cups Chicken broth (for cooking rice and sauce); 1 tbsp Olive oil; 1 medium Yellow onion, finely chopped; 2 medium Carrots, finely diced; 1 cup Cremini mushrooms, finely diced; 2 cloves Garlic, minced; 1/2 tsp Dried thyme; 1/2 tsp Dried sage; 4 oz (1/2 block) Cream cheese, softened (or 1/4 cup vegetable broth for dairy-free); 1/2 cup Grated Parmesan cheese (optional, for topping); Salt and black pepper To taste; 2 tbsp Fresh parsley, chopped (for garnish)

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These vibrant stuffed bell peppers are a delightful way to enjoy a complete meal in one package. Bell peppers are filled with a hearty blend of seasoned shredded chicken, earthy wild rice, sautéed mushrooms, onions, and carrots, all bound together with a light, creamy sauce. Baked until the peppers are tender and the filling is bubbling, they offer a comforting and nutritious option for any dinner table.

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Hearty Chicken and Wild Rice Stuffed Bell Peppers

Prep Time25 min

Cook Time65 min

Servings4 servings

DifficultyMedium

Equipment

Large SkilletLarge BowlBaking DishMeasuring Cups/Spoons

Instructions

1
Cook wild rice according to package directions, using 2 cups of chicken broth instead of water. Once cooked, set aside. Preheat oven to 190°C (375°F).
2
Heat olive oil in a large skillet over medium heat. Add chopped onion, diced carrots, and diced mushrooms. Sauté for 8-10 minutes until softened. Add minced garlic, dried thyme, and dried sage, cooking for another minute until fragrant.
3
In a large bowl, combine the cooked wild rice, shredded chicken, sautéed vegetable mixture, and softened cream cheese (or vegetable broth). Mix well until everything is evenly distributed and the cream cheese is incorporated. Season with salt and black pepper to taste.
4
Place the halved bell peppers, cut-side up, in a baking dish. If needed, trim a small slice off the bottom of each pepper half to help them sit flat. Spoon the chicken and wild rice mixture generously into each bell pepper half.
5
Pour the remaining 1/2 cup of chicken broth into the bottom of the baking dish (this helps steam the peppers). Cover the baking dish loosely with foil and bake for 30 minutes. Remove foil, sprinkle with Parmesan cheese (if using), and bake uncovered for another 15-20 minutes, or until peppers are tender and the filling is heated through and lightly golden on top.
6
Garnish with fresh chopped parsley before serving. These are delicious on their own or with a simple green salad.

Nutrition

Calories550 kcal

Protein38g

Fat22g

Carbohydrates

Frequently Asked Questions

Can I prepare these ahead of time?

Yes, you can assemble the stuffed peppers completely (steps 1-4) and store them covered in the refrigerator for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the initial covered baking time.

What other vegetables can I add to the filling?

Feel free to customize the filling with other finely diced vegetables like zucchini, spinach, or corn. Ensure they are cooked until tender before mixing them into the rice and chicken.

Can I freeze leftover stuffed peppers?

Yes, cooked and cooled stuffed peppers can be frozen. Wrap individually in plastic wrap and then foil, and freeze for up to 3 months. Reheat in the oven from frozen at 175°C (350°F) for about 45-60 minutes, covered, until heated through.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.