Main Dishes

Chicken and White Bean Stuffed Peppers with Spinach and Wild Rice

It has been a really hectic week. I have had several varicose vein procedures which has completely wiped me out, Sullivan has been super clingy, and planning and shopping for Charlotte’s 5th birthday is on my “need to do now list”.  The good thing is I have a stocked fridge and pantry! That always makes dinner plans less stressful.  I had so many colorful peppers so I decided to make stuffed peppers.  Also, I had leftover chicken, so I thought I would put a little twist on the traditional ground beef and tomato sauce ones and I am so glad I did! I made chicken and white bean stuffed peppers with spinach and wild rice and oh my, delicious!

This version of stuffed peppers is definitely a keeper.  I think stuffed peppers is one of those meals that can sound overwhelming (maybe because stuffing stuff usually involves a lot of work?) but honestly, I think they are a perfect weeknight dinner.  After parboiling and preparing the peppers, which is super easy, you mix everything in a pan until done and good, fill the peppers, and pop in the oven until heated through.  You don’t even need sides for this dish.  Everything you need is in that pepper! See, perfect for busy weeknights!

This recipe calls for cooked chicken, so any left over breasts or a rotisserie picked up from the store would simplify the process even more.  The chicken is combined with spinach, white beans, wild rice and mixed in a creamy sauce flavored with thyme and rosemary. Sprinkle with parmesan cheese and it is amazing!  I think you all will enjoy this spin on stuffed peppers. My family devoured them.  Even Charlotte ate them as long as we picked out the “green stuff”.  Enjoy!

 

Marie

 

 

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Chicken and White Bean Stuffed Peppers with spinach and wild rice
Course Main Dish
Servings
6-8
Ingredients
Course Main Dish
Servings
6-8
Ingredients
Instructions
  1. In a medium saucepan, cook wild rice according to directions. You will need 1 1/2 cups cooked rice.
  2. Heat oven to 350 F.
  3. For the peppers, remove tops, seeds, and membranes. Bring a large pot of water to a boil. Add 2-3 peppers at a time to the pot. Let boil for 2 to 3 minutes. Remove and place face down on papers towels to drain. Parboil and drain all peppers and set aside.
  4. In a large sauté pan melt butter over medium heat. Add the onion and cook until soft and opaque. Add the garlic and cook for 1 minute more.
  5. Sprinkle the flour in the pan. Stir for about 1 minute until flour is smooth. Be careful not to burn! Gradually add the milk or chicken broth stirring continuously until slightly thickened and bubbly. Turn down heat to medium low.
  6. Add thyme and rosemary. Salt and pepper sauce to taste.
  7. Add chopped spinach to pan and let cook down and wilt slightly.
  8. Add chicken, wild rice, and beans. Gently stir until everything is mixed together and heated through. Salt and pepper as needed. Remove from heat.
  9. Slice peppers in half lengthwise. Lay in a pan or baking sheet. Generously stuff peppers with filling. Sprinkle with parmesan cheese. Bake for 20-30 minutes until heated through and cheese is melted. Enjoy!
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4 thoughts on “Chicken and White Bean Stuffed Peppers with Spinach and Wild Rice

  1. I have heard you are quite the cook and now I see why. So very happy for you and I am looking forward to this recipe and more to come. Keep them coming Marie!!

  2. Yummy! I just made traditional Stuffed Peppers, and thought they needed “more”. This sounds perfect.
    I love your blog!!!

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