Go Back
In the world of home cooking, few dishes can rival the comforting appeal of Herb Roasted Chicken and Wild Rice Stuffed Peppers. This vibrant and hearty meal is not only a feast for the eyes, with its colorful presentation, but it also offers a delightful combination of flavors and textures that are sure to please any palate. The marriage of succulent chicken, earthy wild rice, and the crispness of bell peppers creates a wholesome dish that is as nutritious as it is delicious.

Herb Roasted Chicken and Wild Rice Stuffed Peppers

Discover the mouthwatering flavors of Herb Roasted Chicken and Wild Rice Stuffed Peppers! This vibrant dish combines lean chicken, nutrient-rich wild rice, and crunchy bell peppers for a nutritious meal that's as delightful to look at as it is to eat. Packed with fresh herbs, beans, and vegetables, it's perfect for family dinners or meal prep. Easy to make and absolutely satisfying, this recipe is sure to impress everyone at your table. Enjoy cooking and savor the delicious results!
Print Recipe Pin Recipe

Ingredients
  

For the Herb Roasted Chicken:

4 chicken breasts

2 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lemon

For the Wild Rice Stuffed Peppers:

2 cups cooked wild rice (about 1 cup uncooked)

4 large bell peppers (any color)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup corn (frozen or fresh)

1 cup black beans, drained and rinsed

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Fresh cilantro for garnish

Instructions
 

Prepare the Chicken: Preheat the oven to 375°F (190°C). In a small bowl, mix the olive oil, garlic powder, onion powder, thyme, rosemary, smoked paprika, salt, pepper, and lemon juice. Rub this mixture all over the chicken breasts. Place the chicken in a baking dish and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Once done, let it rest for 5 minutes before shredding or chopping into bite-sized pieces.

    Prepare the Peppers: While the chicken is roasting, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. Lightly brush the exteriors with olive oil and a pinch of salt. Place them upright in a baking dish.

      Cook the Filling: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant. Stir in the corn, black beans, cumin, chili powder, salt, and pepper. Mix well and cook for another 2-3 minutes until heated through.

        Combine Ingredients: In a large bowl, combine the cooked wild rice, shredded chicken, and the sautéed mixture. Stir well to combine all the ingredients and adjust seasonings if needed.

          Stuff the Peppers: Carefully spoon the wild rice and chicken mixture into each bell pepper, packing it in gently to fill them up. Top each pepper with a generous amount of shredded cheese.

            Bake the Stuffed Peppers: Cover the baking dish with foil and bake in the oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden and the peppers are tender.

              Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving. Enjoy the delightful combination of herb-roasted chicken and wild rice in these vibrant, colorful peppers!

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings