Yield: 4
Stuffed Pepper Casserole
Ingredients
- 1 tbsp oil
- 1 lb ground chicken
- 1 yellow onion, diced
- 3 red bell peppers, chopped
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 cup long grain white rice
- 1 tomato
- 1 ½ cups chicken broth
- ½ cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, breaking it up with the side of a spoon, until it is no longer pink, about 6 minutes. Add the onion and peppers and cook, stirring, until they begin to soften, 3 to 4 minutes. Add garlic and smoked paprika and cook, stirring, until garlic is fragrant. Add broth, diced tomatoes, and rice. Stir well and bring the mixture to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed and rice is cooked through, about 15 minutes.
- Transfer to an oven-safe baking dish and top with shredded cheddar cheese. Bake at 375ºF for 20 to 25 minutes.
- Enjoy immediately or store in the refrigerator for up to 3 days.
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