Chicken Wild Rice Stuffed Red Peppers

Ingredients and Weight:

• 8 large red bell peppers (about 1 pound)
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup cooked wild rice
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup grated cheddar cheese
• 1/4 cup bread crumbs
• 1 egg, beaten
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

• 30 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 3

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and ribs. Place the bell peppers in a single layer in a baking dish.
3. In a large bowl, combine the chicken, wild rice, onion, celery, carrots, cheddar cheese, bread crumbs, egg, olive oil, thyme, oregano, salt, and pepper. Mix well.
4. Stuff the bell peppers with the chicken mixture.
5. Bake for 45 minutes, or until the chicken is cooked through and the bell peppers are tender.
6. Remove from oven and let stand for 10 minutes before serving.

Nutritional Information:

• Calories: 300 per serving
• Fat: 10 grams
• Protein: 30 grams
• Carbohydrates: 35 grams
• Fiber: 5 grams

Dish Characteristics:

• Colorful and visually appealing
• Hearty and flavorful
• Perfect for a main course or side dish
• Can be made ahead of time and reheated

User Comments:

• "These stuffed red peppers were absolutely delicious! The flavors were amazing and the bell peppers were cooked to perfection."
• "I love how easy these are to make. I made them for a family dinner and everyone loved them."
• "These bell peppers are the perfect meal prep option. I made a batch on Sunday and ate them for lunch all week."
• "I added some cooked quinoa to the stuffing for extra nutrition."
• "These are so festive! I made them for Christmas dinner and they were a big hit."

Special Precautions and Tips:

• If you don't have wild rice, you can substitute brown rice or white rice.
• To make this dish vegetarian, simply omit the chicken and use extra vegetables in the stuffing.
• Be careful not to overstuff the bell peppers, or they will burst in the oven.
• If you are short on time, you can partially cook the bell peppers in the microwave before stuffing them. Microwave on high for 2-3 minutes per pepper.