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–+ servings
baking dish of stuffed pepper casserole

Stuffed Pepper Casserole

The combination of tender chicken, vibrant bell peppers, and melty cheese is sure to make this Stuffed Pepper Casserole a favorite in your household.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 454 kcal

Ingredients
  

  • 3 tablespoon olive oil
  • 500 g 1 pound ground chicken
  • 1 medium white onion chopped
  • 2 thyme sprigs
  • 1 tablespoon dry italian herbs
  • salt and pepper to taste
  • 3 garlic cloves minced
  • 150 g 5 oz frozen spinach, thawed and dried
  • 1 medium red bell pepper chopped
  • 1 medium yellow pepper chopped
  • 2 cups chicken stock
  • 400 ml 14 oz tomato sauce
  • 2 tablespoon tomato paste
  • 2 tablespoon worcestershire sauce
  • 1 cup uncooked long-grain rice
  • 1 cup cheese shredded

Instructions
 

  • Preheat the oven to 190C/375F.
  • In a large pan, placed over medium-high heat, heat up olive oil and saute onions and peppers for 10 minutes. Add ground chicken and break it up with a wooden spoon. Cook for 5 minutes. Add in spinach and garlic, cook for 1 minute.
    3 tablespoon olive oil, 500 g 1 pound ground chicken, 1 medium white onion, 150 g 5 oz frozen spinach, thawed and dried, 1 medium red bell pepper, 1 medium yellow pepper, 3 garlic cloves
    sauteeing ingredients to make stuffed pepper casserole
  • Season with salt, pepper, garlic, herbs and worcestershire sauce, add tomato paste and cook for 1 minute.
    1 tablespoon dry italian herbs, salt and pepper to taste, 2 tablespoon tomato paste, 2 tablespoon worcestershire sauce, 2 thyme sprigs
    ingredients being added to a pot to make stuffed pepper casserole
  • Pour in tomato sauce and chicken stock. Mix well and bring to a boil. Combine rice with the sauce and cook on a low heat, covered with a lid, for 15 minutes.
    2 cups chicken stock, 400 ml 14 oz tomato sauce, 1 cup uncooked long-grain rice
    adding ingredients to a dutch oven to make stuffed pepper casserole
  • Transfer rice mixture into a baking pan (it might still have some liquid left that will absorb after baking). Top the casserole with cheese and bake for 10 minutes.
    1 cup cheese
    topping stuffed pepper casserole with cheese prior serving

Nutrition

Calories: 454kcalCarbohydrates: 40gProtein: 26gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 93mgSodium: 753mgPotassium: 1.089mgFiber: 4gSugar: 7gVitamin A: 4.199IUVitamin C: 72mgCalcium: 224mgIron: 3mg
Keyword casserole, ground chicken, pepper, rice, spinach, stuffed
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