Prairie Chicken & Wild Rice Stuffed Peppers

By , Test Kitchen Director · 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

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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.

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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