Main Dishes Recipe ∞ Chicken Wild Rice Stuffed Red Peppers

Something special!

Ingredients

• 3 cups chicken broth
• 1 cup wild rice
• cooking spray
• 1 (26.5 ounce) can cream of mushroom soup
• 1 pound cubed cooked chicken
• ½ cup diced carrot
• ¼ cup diced onion
• 2 teaspoons red pepper flakes
• 4 large red bell peppers, halved lengthwise and seeded

Cooking Directions

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.

Nutrition Facts

• calories260.4
• carbohydrateContent28.3 g
• cholesterolContent30.4 mg
• fatContent9.2 g
• fiberContent3.4 g
• proteinContent16.3 g
• saturatedFatContent2.2 g
• sodiumContent1000 mg
• sugarContent6.2 g