Unstuffed Pepper Casserole

Stuffed peppers, unstuffed, and made into a casserole.  

This recipe came about because I had so many peppers.  I needed a bell pepper for some recipe I was making one day.  My husband was going out so I asked him to pick up a pepper for me.  He came home with a 2 pound bag of mini sweet peppers (they were on sale).  They worked fine in whatever recipe I was making at the time but I had plenty leftover.  I put peppers in just about everything for a few days when I finally came up with this idea.

Stuffed peppers are great but you can't really stuff the mini peppers so why not just throw everything together and make it a casserole?  So my Unstuffed Pepper Casserole was born.  Not only did this taste great but it was super simple and used plenty of leftovers.  I used left over rice, chicken, a tomato, and a zucchini.  As well as items I keep in my freezer or pantry like beans, cheese, an onion, and a can of tomatoes.  So even though the ingredient list is long, it's all stuff I had laying around anyway.

Unstuffed Pepper Casserole

Ingredients:

1 large zucchini, diced
1 medium onion, diced
About 20 mini sweet peppers, sliced (~3 cups)
1 medium tomato diced
2 Tbsp minced garlic
2 cups cooked chicken, shredded or chopped (leftover rotisserie works well)
4 cups coked rice
2 cups cooked black beans
1 14.5 ounce can of stewed tomatoes, pureed (~2 cups)
2 Tbsp paprika
oregano
cumin
habanero flakes (optional)
Chicken broth, as needed
2 cups shredded cheese (I used cheddar)

In a large skillet, over medium heat with a little oil, cook the zucchini, onion, peppers, and tomato with salt and pepper until softened.  Add the garlic and cook until fragrant.

In a large bowl mix the chicken, rice, and beans with the cooked vegetables.  Then pour in the pureed tomatoes, paprika, oregano, cumin, habanero flakes or other chili flakes (if using), and salt & pepper to taste.

Mix well and add some chicken broth if it looks too dry.  Spread mixture in a large casserole pan and top with cheese.

Bake at 350 F for 30 minutes.

Let cool for abut 10 minutes before serving.  Makes 6 Servings.

Enjoy.

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