Chicken Wild Rice Stuffed Red Peppers

Step 1
Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.

Step 2
Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13-inch casserole dish with cooking spray.

Step 3
Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.

Step 4
Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.

Step 5
Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.