Family Baked Rice Casserole with Chicken Meatballs, Roasted Peppers, and Creamy Pumpkin Mozzarella Topping

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a large baking dish.

2. 2

   In a bowl, mix the ground chicken with the breadcrumbs, egg, 60 g (about 1/3 cup) of the chopped onion, 2 garlic cloves, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shape into 18 to 20 small meatballs.

3. 3

   Place the meatballs on a tray or plate without crowding. Set aside while you prepare the base.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining onion, the other 2 garlic cloves, the red bell pepper, and the yellow bell pepper. Cook for 6 to 8 minutes until tender and lightly golden.

5. 5

   Stir in the long-grain rice and cook for 1 minute so it absorbs the oil and vegetable juices.

6. 6

   Add the crushed tomatoes, hot chicken broth, sweet paprika, oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and cook for 2 minutes.

7. 7

   Pour the rice and vegetable mixture into the baking dish. Arrange the raw meatballs on top, pressing them in very lightly so they settle into the rice.

8. 8

   Cover the dish with foil and bake at 200°C / 400°F for 30 minutes.

9. 9

   Meanwhile, in a bowl, combine the pumpkin puree, cooking cream, 120 g (4 oz) shredded mozzarella, and the grated Parmesan until creamy.

10. 10

    Carefully remove the dish from the oven, uncover it, and check that the rice has absorbed most of the liquid. Spread the pumpkin mixture over the top and finish with the remaining 60 g (2 oz) mozzarella.

11. 11

    Bake uncovered at 200°C / 400°F for 15 to 20 minutes more, until the meatballs are fully cooked, the rice is tender, and the top is golden and bubbling.

12. 12

    Let rest for 5 minutes before serving so the casserole sets and is easier to portion.