INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
Casserole:
- 2 tablespoons olive oil, plus more to oil the dish
- 1 medium onion, chopped
- 2 bell peppers (any colors you like), seeds removed and chopped
- 4 cloves garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked brown rice
- 2 cups cooked, shredded chicken (rotisserie chicken or leftover turkey both work great here)
- Sauce:
- 1 (8 oz/227 g) tub GO VEGGIE Vegan Classic Plain Cream Cheese
- 3/4 cup (180 ml) BBQ sauce
- 8 slices GO VEGGIE Lactose and Soy Free Pepper Jack Deli Slices, chopped
- Garnish:
- Fresh chopped cilantro, parsley, or scallion
INSTRUCTIONS
- Preheat the oven to 375F; lightly oil an 8 by 8-inch casserole dish with olive oil.
- Heat the oil in a large skillet over medium to medium-high heat; add the onion and bell peppers and cook until softened but not browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
- While the onions and peppers cook, make the sauce. Add the cream cheese and BBQ sauce to a small saucepan over medium-low heat. Once it’s hot, add the chopped pepper jack deli slices and whisk until melted.
- Stir together the onion/pepper mixture, brown rice, chicken, and 3/4 cup of the sauce in a large bowl; pour it into the prepared casserole dish, spread it out evenly, and pour the remaining sauce on top.
- Cover the dish with foil and bake until bubbling, about 30 minutes (remove the cover during the last 10 minutes).
- Serve with the fresh herbs sprinkled on top.
Recipe by: An Edible Mosaic
NUTRITIONS INFORMATION
