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

1. Preheat oven to 425 degrees F.
2. Add rice to pot with 1 cup water. Bring to a boil, reduce heat and simmer for 4-5 minutes. Drain remaining water.
3. Mix chicken with carrots, oregano, salt and pepper.
4. Add rice.
5. Stuff peppers with chicken and rice mix. Add tops to the peppers.
6. Place peppers in deep casserole dish.
7. Mix 2 cups water with 2 tablespoons mayonnaise and 2 teaspoons sriracha (optional).
8. Add to casserole dish (or just add the water).
9. Bake at 425 for 50-60 minutes, then broil on high for 10 mins.
10. Serve with sauce, garnished with green onions and cilantro.