Chicken Wild Rice Stuffed Red Peppers Recipe

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 9x13-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.