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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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

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

  • Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.

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

Cook's Note:

If all the liquid is not absorbed by wild rice, add 1/2 cup instant rice, cover, and bring to a boil; remove from heat and let sit 5 minutes until liquid is absorbed.

Nutrition Facts

260 calories; 9.2 g total fat; 30 mg cholesterol; 1000 mg sodium. 28.3 g carbohydrates; 16.3 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2018
Made it as described and it was excellent. I think this is my favorite new stuffed pepper recipe. Very flavorful the red pepper flakes add just the right amount of heat. Other stuffed pepper recipes often call for cheese. I love cheese but this didn t need any at all. Read More
(1)

Most helpful critical review

Rating: 3 stars
06/23/2016
Next time I'll use less red peppers as it was a little to spicy for me. I also added diced mushrooms which came out nice. Read More
(1)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/16/2018
Made it as described and it was excellent. I think this is my favorite new stuffed pepper recipe. Very flavorful the red pepper flakes add just the right amount of heat. Other stuffed pepper recipes often call for cheese. I love cheese but this didn t need any at all. Read More
(1)
Rating: 3 stars
06/23/2016
Next time I'll use less red peppers as it was a little to spicy for me. I also added diced mushrooms which came out nice. Read More
(1)
Rating: 5 stars
04/09/2015
This is a winner! Absolutely Delish!My only changes were to omit the carrots and add some fresh garlic and herbs and the last few minuts of baking i melted some shredded Mozzerella cheese on top of the peppers! Wonderful recipe! Read More
(1)
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Rating: 5 stars
01/16/2018
Made it as described and it was excellent. I think this is my favorite new stuffed pepper recipe. Very flavorful the red pepper flakes add just the right amount of heat. Other stuffed pepper recipes often call for cheese. I love cheese but this didn t need any at all. Read More
(1)
Rating: 4 stars
08/02/2017
I used extra carrot extra cream of mushroom cayenne instead of red pepper & added some cheese at the end of cook time. Pretty good Read More
(1)
Rating: 4 stars
04/15/2019
Very good. Kind of a chicken rice casserole in a red bell pepper. And the red bell pepper keeps this dish light and refreshing with a nice textural/juicy quality. I didn't love it so much that I would put it in my monthly rotation but I may serve it again on a warm summer evening with a side salad and a glass of white wine. Per other reviewers suggestions I added garlic and a few fresh mushrooms then topped with mozzarella cheese. Read More
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Rating: 5 stars
10/07/2018
Excellent! Everyone enjoyed it. Read More
Rating: 5 stars
09/06/2017
I also add some mozzarella cheese not only to the mixture but also on top. I used 1 red 1 yellow and 1 orange pepper. It was awesome! My bf really liked it too that says a lot!! Read More