Easy and Tasty Roasted Red Pepper Chicken Casserole

Roasted Red Pepper Chicken Casserole is a favorite among vegetarians, home cooks, and healthy eaters. This dish is not only bursting with flavor but also offers flexibility for various dietary needs. Whether you’re using plant-based chicken or regular chicken, this casserole will surely impress. Let's get started!

Ingredients

For the casserole:

• 4 large red bell peppers
• 1 lb plant-based chicken substitute (or 1 lb boneless, skinless chicken breasts)
• 2 cups shredded mozzarella cheese (or vegan cheese alternative)
• 1 cup cooked quinoa or rice
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil

Optional garnish:

• Fresh basil leaves
• Crushed red pepper flakes

Step-by-Step Instructions

1. Roasting the Red Peppers

1. Preheat your oven to 450°F (230°C).
2. Place the red peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is charred and blistered.
3. Remove from the oven and immediately place the peppers in a bowl. Cover with plastic wrap and set aside for 10 minutes. This will make peeling easier.
4. Peel the peppers by removing the charred skin, seeds, and stems. Slice into thin strips.

2. Preparing the Chicken Substitute or Chicken

1. For plant-based chicken:

• • Follow the package instructions for cooking.
  • Season with salt, pepper, and half the oregano and basil.
  2. For real chicken:
  • Season the chicken breasts with salt, pepper, and half the oregano and basil.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat.
  • Cook the chicken for 6-7 minutes on each side, or until fully cooked.
  • Shred or chop the chicken into bite-sized pieces.

  3. Preparing the Casserole Base

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add the diced onion and cook until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the diced tomatoes, cooked quinoa or rice, remaining oregano and basil. Stir to combine.
  5. Season with salt and pepper to taste.

  4. Assembling the Casserole

  1. Preheat your oven to 375°F (190°C).
  2. In a greased baking dish, layer half of the roasted red pepper strips on the bottom.
  3. Add a layer of the chicken or chicken substitute.
  4. Spread the tomato mixture evenly over the chicken.
  5. Top with half of the shredded cheese.
  6. Repeat layers, finishing with a layer of cheese on top.

  5. Baking the Casserole

  1. Cover the baking dish with aluminum foil.
  2. Bake for 25 minutes.
  3. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

  Suggested Variations

  • Gluten-Free: Ensure all ingredients, especially the plant-based chicken, are certified gluten-free.
  • Low-Carb: Use cauliflower rice instead of quinoa or regular rice.
  • Spicy: Add diced jalapeños or a pinch of cayenne pepper to the tomato mixture.

  Nutritional Information and Health Benefits

  • Red bell peppers are rich in vitamins A, C, and antioxidants.
  • Quinoa is a complete protein and high in fiber.
  • Chicken provides necessary protein (or opt for plant-based for a cruelty-free alternative).

  Serving Suggestions and Storage Tips

  • Serving: Garnish with fresh basil leaves and a sprinkle of crushed red pepper flakes for added flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

  Conclusion

  We hope you enjoy making and eating this Roasted Red Pepper Chicken Casserole! It's a great way to incorporate healthy ingredients while exploring new flavors. Give it a try, and don't forget to share your culinary creations with us on social media.

  Happy Cooking!