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BBQ Pepper Jack and Brown Rice Casserole

BBQ Pepper Jack and Brown Rice Casserole

Servings: 6
Servings 6 People



  • 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)



  • Fresh chopped cilantro, parsley, or scallion


  • 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