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Savory Herb Roasted Chicken & Wild Rice Stuffed Peppers is a delightful dish that perfectly marries the comforting flavors of roasted chicken with the hearty goodness of stuffed peppers. This recipe not only promises a satisfying meal but also showcases vibrant colors and textures that can brighten any dining table. With its combination of savory herbs, wholesome wild rice, and nutrient-packed vegetables, this dish is ideal for family gatherings or a cozy dinner at home.

Herb Roasted Chicken and Wild Rice Stuffed Peppers

Discover the deliciously comforting flavors of Savory Herb Roasted Chicken & Wild Rice Stuffed Peppers. This vibrant dish combines juicy herb-roasted chicken and hearty wild rice, all nestled within colorful bell peppers. Perfect for family dinners or gatherings, this recipe highlights the nutritional benefits of fresh ingredients while offering rich textures and taste. Follow our step-by-step guide to create a visually stunning and satisfying meal that will impress everyone at your table. Enjoy the warmth and nourishment this delightful dish brings!
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Ingredients
  

For the Herb Roasted Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

2 teaspoons fresh rosemary, finely chopped

2 teaspoons fresh thyme, finely chopped

2 teaspoons garlic powder

1 teaspoon smoked paprika (for extra flavor)

Salt and freshly ground black pepper, to taste

1 lemon, thinly sliced

For the Wild Rice Stuffed Peppers:

4 large bell peppers (use a mix of red, yellow, and green for color)

1 cup wild rice, thoroughly rinsed

2 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)

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

1 cup sweet corn (fresh or frozen)

1 cup black beans (canned, rinsed and drained)

1 teaspoon ground cumin

1 teaspoon chili powder

½ cup diced tomatoes (canned or fresh)

1 cup shredded cheese (choose between cheddar or Monterey Jack)

Fresh cilantro, roughly chopped, for garnish

Salt and freshly ground black pepper, to taste

Instructions
 

Prepare the Chicken:

    - Preheat your oven to 425°F (220°C).

      - In a small mixing bowl, combine the olive oil, chopped rosemary, chopped thyme, garlic powder, smoked paprika, salt, and pepper to form a cohesive herb paste.

        - Generously rub the herb mixture all over the chicken thighs, ensuring every nook and cranny is well-coated. Lay the lemon slices on top of the thighs for added zest.

          Roast the Chicken:

            - Arrange the seasoned chicken thighs skin-side up on a baking sheet lined with parchment paper. Roast in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is beautifully crispy.

              Cook the Wild Rice:

                - While the chicken roasts, place the rinsed wild rice and chicken broth in a medium saucepan. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for approximately 45 minutes, or until the rice is tender and has absorbed the liquid. Once cooked, fluff the rice gently with a fork and set aside.

                  Prepare the Stuffed Peppers:

                    - Carefully slice the tops off the bell peppers and remove the seeds and membranes. Arrange the hollowed-out peppers upright in a baking dish.

                      - In a large mixing bowl, combine the cooked wild rice, shredded chicken, corn, black beans, ground cumin, chili powder, diced tomatoes, and half of the shredded cheese. Mix thoroughly, then season with salt and pepper to taste.

                        Stuff the Peppers:

                          - Using a spoon, fill each bell pepper generously with the wild rice and chicken mixture, pressing down to pack it in tightly. Sprinkle the remaining shredded cheese evenly over the top of each stuffed pepper.

                            Bake the Stuffed Peppers:

                              - Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake the stuffed peppers for 25 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.

                                Serve:

                                  - Once the chicken has finished roasting, allow it to rest for a few minutes. Serve the herb roasted chicken alongside the vibrant wild rice stuffed peppers. Garnish with a generous sprinkle of fresh cilantro for a pop of color and flavor.

                                    Prep Time, Total Time, Servings: 20 min | 1 hr 15 min | 4 servings