One Pot Unstuffed Pepper Casserole

Ingredients

• 1 lb ground Italian chicken (can also use ground turkey or beef)
• 1 tbsp avocado oil
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 1 small yellow onion (diced)
• 1 tbsp garlic (minced)
• 1 cup white rice (uncooked, rinsed)
• 14 oz diced tomatoes (1 can)
• 8 oz tomato sauce (1 can)
• 1 cup chicken stock
• Italian seasoning (to taste)
• paprika (to taste)
• cumin (to taste)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• 1.5 cup shredded cheddar cheese (1-2 cups)

Steps

1. 1

   Dice the red bell pepper, green bell pepper, and small yellow onion.

2. 2

   Add 1 tablespoon of avocado oil to an oven-safe pan over medium heat.

3. 3

   Add the ground Italian chicken to the pan and cook until cooked through, about 5-7 minutes.

4. 4

   Once the chicken is cooked, add the diced peppers and onions to the pan. Sauté for 3-4 minutes until they begin to soften.

5. 5

   Add the rinsed uncooked rice and 1 tablespoon of minced garlic to the pot. Mix and sauté for another 1-2 minutes.

6. 6

   Add the 8oz can of tomato sauce, 14oz can of diced tomatoes, 1 cup of chicken stock, and the seasonings (Italian seasoning, paprika, cumin, salt, pepper, and garlic powder).

7. 7

   Cover the pan and simmer for 25 minutes, or until the rice is fully cooked and has absorbed the liquid.

8. 8

   Preheat your oven to 400°F (200°C).

9. 9

   Top the mixture with 1-2 cups of shredded cheddar cheese.

10. 10

    Place the oven-safe pan in the oven and bake at 400°F for 4 minutes until the cheese is melted and bubbly.

11. 11

    Serve hot, optionally topped with a dollop of sour cream.

Notes

The author suggests that sour cream would elevate the dish. You can substitute the ground chicken with ground turkey or beef if preferred. Ensure the pan used is oven-safe for the final melting step.

Nutrition per serving

• main
• one-pot
• casserole
• dinner
• easy
• chicken
• baked