Prairie Chicken & Wild Rice Stuffed Peppers

By · Reviewed by AislePrompt Editorial · ·

Hearty stuffed bell peppers filled with tender chicken, nutty wild rice, and garden vegetables – a nod to North Dakota's agricultural heritage. This american-inspired chicken ready in about 65 minutes pairs large Bell peppers, Chicken breast, Wild rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 35 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Cut tops off bell peppers and remove seeds. Brush insides with 1 tbsp olive oil and set aside.
  2. Step 2: In a skillet, heat 1 tbsp olive oil over medium-high heat. Cook 12 oz diced chicken breast until golden brown (5-6 minutes), then set aside.
  3. Step 3: Sauté 1/2 cup diced onion, 1/2 cup diced carrots, and 2 minced garlic cloves in the same skillet for 5 minutes until softened and fragrant.
  4. Step 4: Cook 3/4 cup wild rice with 1 1/2 cups chicken broth in a saucepan for 45 minutes until tender and liquid is absorbed. Fluff with a fork.
  5. Step 5: In a bowl, combine cooked wild rice, sautéed vegetables, cooked chicken, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper. Stuff mixture into bell peppers.
  6. Step 6: Place stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes. Uncover and bake 10 more minutes until peppers are tender and filling is hot.

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Frequently asked questions

How long does Prairie Chicken & Wild Rice Stuffed Peppers take to make?

Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Prairie Chicken & Wild Rice Stuffed Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large bell peppers from drying out.

Can I substitute ingredients in Prairie Chicken & Wild Rice Stuffed Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Prairie Chicken & Wild Rice Stuffed Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Prairie Chicken & Wild Rice Stuffed Peppers?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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