CHICKEN STUFFED PEPPERS WITH RICE
The ultimate comfort meal – chicken stuffed peppers with rice and carrots. A five ingredient recipe that is sure to be a family favorite. Gluten-Free Dairy Free & Paleo too!
Ingredients
- 1 pound ground chicken
- 2 carrots, finely grated
- 1/2 cup uncooked jasmine rice
- salt/pepper to taste
- 1 tablespoon dried oregano
- 5 yellow and orange peppers
- 2 tablespoons mayonnaise (optional)
- 2 teaspoons Sriracha (optional)
- For garnish: chopped green onions and cilantro (optional)
Instructions
- Preheat oven to 425 degrees F.
- Add rice to pot with 1 cup water. Bring to a boil, reduce heat and simmer for 4-5 minutes. Drain remaining water.
- Mix chicken with carrots, oregano, salt and pepper.
- Add rice.
- Stuff peppers with chicken and rice mix. Add tops to the peppers.
- Place peppers in deep casserole dish.
- Mix 2 cups water with 2 tablespoons mayonnaise and 2 teaspoons sriracha (optional).
- Add to casserole dish (or just add the water).
- Bake at 425 for 50-60 minutes, then broil on high for 10 mins.
- Serve with sauce, garnished with green onions and cilantro.
