Unstuffed Pepper Casserole

Overview

Prep Time: 10 min • Cook Time: 30-35 min
Total Time: 45 min

Makes 6 servings

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what you’ll need:

• 1 lb ground italian chicken  

• 1 red bell pepper 

• 1 green bell pepper 

• 1 small yellow onion  

• 1 tbsp minced garlic 

• 1 cup rice (uncooked)

• 1 can diced tomatoes (14oz)

• 1 can tomato sauce (8oz)

• 1 cup chicken stock 

• 1 tbsp Italian seasoning 

• 1 tbsp avocado oil

• 1 tsp paprika

• 1 tsp cumin

• 1/2 tsp salt 

• 1/2 tsp pepper 

• 1 tsp garlic powder 

• 1-2 cups shredded cheddar cheese 

• fresh parsley for garnish (optional)

Instructions:

1. Preheat a large oven safe pot to medium heat and add avocado oil. Once hot add in the ground chicken and cook about 5-7 minutes until fully cooked.

2. While the chicken is cooking dice the bell peppers and onion into small pieces.

3. Once the chicken is cooked add the bell peppers and onions and saute about 3-4 minutes.

4. Next rinse your uncooked rice then add it to the pot along with the minced garlic. Mix so that everything is well incorporated and then saute for another couple minutes.

5. Add the tomato sauce, canned tomatoes, chicken stock, and seasonings. Mix well and bring to a boil. Cover with a lid and bring the temp down to low. Simmer for 20-25 minutes, until rice is fully cooked.

6. Preheat your oven to 400 degrees.

7. Once the rice is cooked give everything a good stir and top with shredded cheddar cheese. Place in the oven until the cheese is melted about 3-4 minutes. I like to broil mine on high for a minute or so at the end to let the cheese get nice and golden.

8. Top with fresh parsley and serve immediately. Enjoy!

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