One Pot Unstuffed Pepper Casserole

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.

   Start 5-minute timer
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.

   Start 3-minute timer
5. 5

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

   Start 1-minute timer
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.

   Start 25-minute timer
8. 8

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

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 (200 °C) for 4 minutes until the cheese is melted and bubbly.

    Start 4-minute timer
11. 11

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