Chicken Wild Rice Stuffed Red Peppers

• 3 cups chicken broth
• 1 cup wild rice
• cooking spray
• 1 (26.5 ounce) can cream of mushroom soup
• 1 pound cubed cooked chicken
• 1/2 cup diced carrot
• 1/4 cup diced onion
• 2 teaspoons red pepper flakes
• 4 large red bell peppers, halved lengthwise and seeded

1. Bring chicken broth to a boil in a saucepan; add wild rice.
2. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes.
3. Remove from heat and cool for 5 minutes.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Spray a 9x13-inch casserole dish with cooking spray.
6. Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
7. Arrange red bell pepper halves in the prepared casserole dish.
8. Fill each half with chicken-rice filling.
9. Cover casserole dish loosely with aluminum foil.
10. Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

chicken broth, wild rice, cooking spray, cream of mushroom soup, chicken, carrot, onion, red pepper, red bell peppers

Taken from allrecipes.com/recipe/chicken-wild-rice-stuffed-red-peppers/ (may not work)