Herb Roasted Chicken and Wild Rice Stuffed Peppers

Discover the delicious combination of Savory Herb Roasted Chicken and Wild Rice Stuffed Peppers in this comforting and visually stunning dish. Learn how to prepare a whole chicken infused with fresh herbs and combine it with nutritious wild rice, all encased in colorful bell peppers. This recipe is perfect for family dinners or gatherings, offering both flavor and wholesome ingredients. Impress your loved ones with this easy-to-follow guide and enjoy a meal that's as nutritious as it is delightful.

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Ingredients

For the Roasted Chicken:

1 whole chicken (approximately 4-5 lbs)

1/4 cup extra virgin olive oil

2 tablespoons fresh thyme leaves, finely chopped

2 tablespoons fresh rosemary, minced

4 cloves garlic, minced

Zest and juice of 1 lemon

Salt and freshly ground black pepper, to taste

For the Stuffed Peppers:

4 large bell peppers (any color, tops cut off and seeds removed)

1 cup wild rice, thoroughly rinsed

2 cups chicken broth

1 cup cooked chicken, shredded (reserved from the roasted chicken)

1 small onion, finely diced

1 cup mushrooms, finely chopped

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional for a kick)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Prep the Chicken:

- Preheat your oven to 425°F (220°C).

- In a bowl, whisk together the olive oil, thyme, rosemary, minced garlic, lemon zest, lemon juice, salt, and pepper until blended. Generously rub this flavorful mixture all over the chicken, making sure to get underneath the skin for deeper flavor.

Roast the Chicken:

- Place the seasoned chicken breast-side up in a roasting pan. Roast it in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature checks 165°F (75°C). Occasionally baste the chicken with its juices to ensure moistness. Once done, remove from the oven and let it rest for 10-15 minutes before carving.

Cook the Wild Rice:

- While the chicken roasts, heat the chicken broth in a medium saucepan until it reaches a boil. Add the rinsed wild rice, reduce the heat to low, cover, and let simmer for 45 minutes or until the rice is tender and has absorbed most of the broth. Once cooked, remove from the heat and let it cool slightly.

Prepare the Stuffing:

- In a large skillet over medium heat, drizzle a bit of olive oil. Sauté the diced onion and chopped mushrooms for about 5-7 minutes, or until they become soft and fragrant. Then, stir in the shredded chicken, cooked wild rice, Parmesan cheese, oregano, crushed red pepper flakes (if using), and adjust salt and pepper to taste. Mix until everything is well combined and heated through.

Prepare the Peppers:

- With the stuffing cooling, prepare the bell peppers by ensuring that the tops are cut off and all seeds are removed. If necessary, trim the bottoms slightly to ensure that they stand upright during baking.

Stuff the Peppers:

- Preheat your oven to 375°F (190°C). Take the chicken and wild rice mixture and carefully fill each bell pepper to the top, pressing down gently to pack the filling. Arrange the stuffed peppers upright in a baking dish.

Bake the Stuffed Peppers:

- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly charred to add an appealing texture.

Serve:

- Once finished baking, remove from the oven and allow to cool for a few minutes. Garnish the stuffed peppers with fresh parsley for a pop of color and freshness. Serve warm and enjoy the delightful combination of flavors!

Prep Time: 20 minutes | Total Time: 2 hours | Servings: 4