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To truly bring your Herb Roasted Chicken and Wild Rice Stuffed Peppers together, the integration of shredded chicken is crucial. This addition not only enhances the flavor profile but also ensures that the stuffing is cohesive and hearty. Shredding the chicken allows it to blend seamlessly with the wild rice, herbs, and other ingredients, creating a filling that’s both satisfying and delicious. The shredded chicken absorbs the flavors of the spices and herbs, making every bite a burst of taste and texture.

Herb Roasted Chicken and Wild Rice Stuffed Peppers

Discover the delicious Herb Roasted Chicken and Wild Rice Stuffed Peppers, perfect for family dinners or meal prepping. This nutritious dish combines succulent, herb-infused chicken thighs with healthy wild rice and colorful bell peppers, offering a mouthwatering blend of flavors and textures. Easy to adapt for dietary preferences, these stuffed peppers are visually stunning and packed with protein, fiber, and vitamins, making them a satisfying and wholesome meal that impresses.
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Ingredients
  

For the Roasted Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper, to taste

Juice of 1 lemon

For the Stuffed Peppers:

4 large bell peppers (any color of your choice)

1 cup cooked wild rice

1 cup diced tomatoes (fresh or canned)

½ cup corn (canned or frozen)

½ cup black beans (canned, rinsed and drained)

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup shredded cheddar cheese

Fresh cilantro or parsley for garnish

Instructions
 

Marinate the Chicken:

    - In a small mixing bowl, combine the olive oil, dried thyme, dried rosemary, garlic powder, onion powder, salt, and pepper. Rub this aromatic mixture thoroughly over each chicken thigh. Squeeze the fresh lemon juice over the seasoned chicken and allow it to marinate for at least 30 minutes (or refrigerate it overnight for a deeper flavor).

      Roast the Chicken:

        - Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is perfectly crispy. Allow the chicken to rest for about 10 minutes before shredding the meat and discarding the bones and skin.

          Prepare the Stuffing:

            - In a large mixing bowl, combine the cooked wild rice, diced tomatoes, corn, black beans, ground cumin, chili powder, and half of the shredded cheddar cheese. Add the shredded roasted chicken to the bowl and mix everything together until well blended.

              Stuff the Peppers:

                - Slice the tops off the bell peppers and carefully remove the seeds. Preheat your oven to 375°F (190°C). Generously fill each pepper with the prepared wild rice and chicken stuffing mixture, packing it in well.

                  Bake the Stuffed Peppers:

                    - Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to create steam while baking. Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle the remaining cheddar cheese generously on top of the peppers, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                      Serve:

                        - Carefully take the stuffed peppers out of the oven and let them cool for about 5 minutes. Garnish with fresh cilantro or parsley before serving to brighten up the dish. Enjoy your flavorful herb roasted chicken and wild rice stuffed peppers!

                          Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4 servings