Go Back
Herb Roasted Chicken and Wild Rice Stuffed Peppers is a culinary masterpiece that marries the succulent flavors of roasted chicken with the hearty, nutty essence of wild rice. This dish is not just a feast for the palate; it also serves as a vibrant centerpiece for any dining occasion, transforming an ordinary meal into an extraordinary experience. The combination of juicy chicken, wholesome grains, and colorful peppers creates a visually appealing dish that is both nutritious and satisfying.

Herb Roasted Chicken and Wild Rice Stuffed Peppers

Discover the deliciousness of Herb Roasted Chicken and Wild Rice Stuffed Peppers, a recipe that beautifully combines succulent chicken with wholesome wild rice and colorful bell peppers. This dish is not only stunning on the table but also packed with nutrients, offering a perfect balance of protein, grains, and vegetables. Ideal for any occasion, enjoy the burst of flavors and textures as you create a hearty meal that everyone will love. Give it a try for your next gathering!
Print Recipe Pin Recipe

Ingredients
  

For the Roasted Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Juice of 1 lemon

For the Stuffed Peppers:

4 large bell peppers (any color)

1 cup cooked wild rice

1 cup diced tomatoes (canned or fresh)

½ cup corn (canned or frozen)

½ cup black beans (canned, rinsed and drained)

1 teaspoon cumin

1 teaspoon chili powder

1 cup shredded cheddar cheese

Fresh cilantro or parsley for garnish

Instructions
 

Marinate the Chicken:

    - In a small bowl, mix together olive oil, dried thyme, dried rosemary, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the chicken thighs. Squeeze the lemon juice on top and let marinate for at least 30 minutes (or up to overnight in the fridge).

      Roast the Chicken:

        - Preheat your oven to 400°F (200°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy. Let rest for 10 minutes, then shred the meat, discarding the bones and skin.

          Prepare the Stuffing:

            - In a large mixing bowl, combine the cooked wild rice, diced tomatoes, corn, black beans, cumin, chili powder, half of the shredded cheese, and the shredded roasted chicken. Mix until well combined.

              Stuff the Peppers:

                - Cut the tops off the bell peppers and remove the seeds. Preheat your oven to 375°F (190°C). Stuff each pepper generously with the wild rice and chicken mixture.

                  Bake the Stuffed Peppers:

                    - Place the stuffed peppers standing up in a baking dish. Pour a splash of water into the bottom of the dish to help steam the peppers. Cover with foil and bake for 25 minutes. Remove the foil, sprinkle the remaining cheese on top, and return to the oven for an additional 10-15 minutes, until the cheese is melted and bubbly.

                      Serve:

                        - Remove the stuffed peppers from the oven and let cool for 5 minutes. Garnish with fresh cilantro or parsley before serving. Enjoy your delicious herb roasted chicken and wild rice stuffed peppers!

                          Prep Time, Total Time, Servings:

                            15 minutes | 1 hour | 4 servings