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In the realm of comforting meals, few dishes can rival the combination of savory herb roasted chicken and vibrant wild rice stuffed peppers. This recipe marries succulent chicken thighs, infused with aromatic herbs, with colorful bell peppers bursting with a hearty wild rice filling. Perfect for family dinners or impressing guests, this dish is not only delicious but also packed with nutrients.

Herb Roasted Chicken and Wild Rice Stuffed Peppers

Discover the delightful combination of savory herb roasted chicken and wild rice stuffed peppers! This recipe brings together succulent chicken thighs infused with aromatic herbs and colorful bell peppers loaded with a hearty wild rice filling. Perfect for family dinners or gatherings, it's nutritious and flavorful. Learn how to master the cooking techniques and enjoy a wholesome meal that impresses with every bite. Elevate your culinary skills and enjoy a dish that warms the heart.
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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, chopped

2 teaspoons fresh thyme, chopped

2 teaspoons garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 lemon, sliced

For the Wild Rice Stuffed Peppers:

4 large bell peppers (red, yellow, or green)

1 cup wild rice, rinsed

2 cups chicken broth (or vegetable broth)

1 cup cooked chicken (shredded from the roasted chicken)

1 cup corn (frozen or fresh)

1 cup black beans (canned, rinsed and drained)

1 teaspoon cumin

1 teaspoon chili powder

½ cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

Prepare the Chicken:

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

      - In a small bowl, mix the olive oil, rosemary, thyme, garlic powder, paprika, salt, and pepper to create a herb paste.

        - Rub the herb mixture all over the chicken thighs, ensuring they are well-coated. Place lemon slices on top for added flavor.

          Roast the Chicken:

            - Place 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 crispy.

              Cook the Wild Rice:

                - While the chicken is roasting, combine the rinsed wild rice and chicken broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

                  Prepare the Stuffed Peppers:

                    - Cut the tops off the bell peppers and remove seeds and membranes. Arrange them in a baking dish.

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

                        Stuff the Peppers:

                          - Fill each bell pepper with the wild rice and chicken mixture, packing it tightly. Top each stuffed pepper with the remaining shredded cheese.

                            Bake the Stuffed Peppers:

                              - Preheat the oven to 375°F (190°C). Cover the stuffed peppers with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                                Serve:

                                  - Once the chicken is done roasting, remove from the oven and let it rest for a few minutes. Serve the herb roasted chicken alongside the wild rice stuffed peppers. Garnish with fresh cilantro.

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