Herb Roasted Chicken and Wild Rice Stuffed Peppers

Stuffed peppers have long held a special place in the hearts of home cooks and food enthusiasts alike. Their vibrant colors and versatility make them an appealing dish for family dinners, gatherings, and meal prep. The beauty of stuffed peppers lies not only in their presentation but also in the endless variety of fillings that can be used to suit individual tastes and dietary needs.

Herb Roasted Chicken and Wild Rice Stuffed Peppers

Discover the deliciousness of herb roasted chicken and wild rice stuffed peppers, a delightful dish that combines flavor and nourishment. This recipe showcases vibrant bell peppers filled with a savory mix of herb-marinated chicken, nutty wild rice, and fresh vegetables. Perfect for family dinners or meal prep, these stuffed peppers are not only visually stunning but also packed with nutrients. Elevate your cooking with this wholesome, versatile recipe that everyone will love.

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Ingredients

For the Roasted Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 tablespoon fresh rosemary, minced

1 tablespoon fresh thyme, minced

4 cloves garlic, minced

Zest of 1 lemon

Salt and pepper, to taste

For the Wild Rice Stuffing:

1 cup wild rice, rinsed

2 cups chicken broth

1 small onion, finely chopped

1 red bell pepper, diced

1 cup mushrooms, chopped

1 cup spinach, chopped (fresh or frozen)

1 teaspoon paprika

Salt and pepper, to taste

1 tablespoon fresh parsley, chopped (for garnish)

For the Stuffed Peppers:

4 large bell peppers (any color)

1 cup shredded mozzarella cheese (optional)

Instructions

Prepare the Chicken:

- Preheat your oven to 400°F (200°C).

- In a small bowl, mix the olive oil, rosemary, thyme, garlic, lemon zest, salt, and pepper. Rub this mixture all over the chicken thighs.

- Place the chicken on a baking sheet and roast for 35-40 minutes or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Cook the Wild Rice:

- In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 40-50 minutes, or until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

Prepare the Stuffing:

- In a large skillet, heat a tablespoon of olive oil over medium heat.

- Add the onion and red bell pepper, sautéing until they soften (about 5 minutes).

- Stir in the chopped mushrooms and spinach, cooking until the mushrooms are browned and the spinach is wilted (about 3-4 minutes).

- Add the cooked wild rice, paprika, salt, and pepper. Mix thoroughly and remove from heat.

Stuff the Peppers:

- While the chicken is roasting, cut the tops off the bell peppers and remove the seeds.

- Once the chicken is done, shred the meat from the thighs, discarding the bones and skin. Mix the shredded chicken into the wild rice stuffing.

- Fill each bell pepper with the chicken and wild rice mixture, packing it down slightly. If desired, top each pepper with shredded mozzarella cheese.

Bake the Stuffed Peppers:

- Place the stuffed peppers upright in a baking dish. If needed, add a splash of chicken broth to the bottom of the dish to prevent drying.

- Cover with aluminum foil and bake in the oven at 375°F (190°C) for 25-30 minutes. Remove the foil for the last 10 minutes to allow the cheese to brown and the peppers to soften.

Serve:

- Once the peppers are cooked through and cheese is bubbly, remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

Prep Time, Total Time, Servings: 30 minutes | 1 hour 15 minutes | 4 servings