Stuffed Bell Peppers with Chicken and Wild Rice

Name: Stuffed Bell Peppers with Chicken and Wild Rice
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8 Portionen
Ingredients: 3 cups chicken broth; 1 cup wild rice; cooking spray; 26.5 ounce can of cream of mushroom soup; 1 pound cubed cooked chicken; 0.5 cup diced carrot; 0.25 cup diced onion; 2 teaspoons red pepper flakes; 4 piece large red bell peppers, halved lengthwise and seeded

Casserole

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Cook Time

1 h 50 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

These stuffed bell peppers are a delightful and satisfying meal, perfect for a cozy dinner. The combination of tender chicken, nutty wild rice, and flavorful vegetables creates a delicious filling that's both comforting and nutritious. I've been making this recipe for years, and it's always a hit with my family. The vibrant colors of the bell peppers make it a visually appealing dish, ideal for a festive occasion or a simple weeknight meal. Feel free to add a sprinkle of cheese on top for an extra touch of indulgence. It's a great way to use leftover cooked chicken, too!

Ingredients (9 ingredients)

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

Preparation (5 steps)

Cook wild rice

Thermomix® Setting

55 min/212°F/Speed 1 100

Pour 3 cups of chicken broth into the Thermomix bowl. Add 1 cup of wild rice. Cook for 55 min/100°C/Speed 1. Let it cool for 5 minutes.

3300

Preheat oven

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

Mix filling ingredients

In a bowl, mix 1 (26.5 ounce) can of cream of mushroom soup, 1 pound of cubed cooked chicken, ½ cup of diced carrot, ¼ cup of diced onion, and 2 teaspoons of red pepper flakes. Fold in the cooked wild rice.

Assemble stuffed peppers

Arrange 4 large red bell peppers, halved lengthwise and seeded, in the prepared casserole dish. Fill each half with the chicken-rice filling. Cover the casserole dish loosely with aluminum foil.