This stuffed pepper casserole takes a little time in the oven but the prep is easy and totally hands-off after that. Somehow, it tastes even better the next day.
Preheat oven to 375. In a skillet cook ground chicken with minced onion and garlic. Add the salt, pepper and seasonings to taste. Add in the bell pepper, tomatoes and corn; Cook for another 5 minutes. Transfer mixture to a buttered casserole dish; Add the rice and broth; Stir. Cover with foil and bake for about an hour or until the rice is fluffy. Top with cheese and broil.
