Chicken Wild Rice Stuffed Red Peppers

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
• 1/2 cup diced carrot
• 1/4 cup diced onion
• 2 teaspoons red pepper flakes
• 4 large red bell peppers, halved lengthwise and seeded

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.

Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13-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.