LowCarb Chicken and Bell Pepper Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 peppers
- 400 g chicken
- 1 onion (s)
- 1 cup sour cream
- 1 dash cream
- 1 package cheese, grated
- spice (s), e.g., Garlic and Rosemary
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken pieces (I usually use breast or something similar) into strips and fry them. To do this, I put them in the cold pan and only then turn on the stove. The oven can now also be preheated to 180 - 200 ° C. During this time you can cut the onions and peppers, also into strips.
- Then season the meat a little with pepper and place in a baking dish.
- Then fry the onion with the bell pepper in the same pan. Both are allowed to brown and add a little bit, everything benefits the sauce. Then add the sour cream and, if necessary, cream. Then season, I like to add a little garlic and rosemary, a pinch of salt won`t do any harm, but I would rather add more salt than too much.
- Then put the contents of the pan in the baking dish, sprinkle the cheese on it and bake for about a quarter of an hour.
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