Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Mediterranean-American Stuffed Pepper & Pasta Bake with Middle Eastern Spiced Chicken
A bold fusion dish combining Italian pasta baking traditions with American comfort food, Mediterranean fresh vegetables, Spanish chorizo-inspired flavors, and Middle Eastern spice profiles. Tender chicken filets are seasoned with warm spices and layered with creamy pasta, roasted bell peppers, and a tangy tomato-crème fraîche sauce, creating a harmonious blend of five culinary worlds in one stunning casserole.
75 min
Medium
6 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour4/10
Umami7/10
Spicy4/10
🥄 Texture
Tender al dente penne or rigatoni provides a firm bite while bite-sized chicken pieces are juicy and slightly seared. Roasted-melted cheese on top is gooey with a lightly golden crust, and the sautéed peppers, carrots, corn and peas add occasional crispness and pop.
👃 Aroma
Warm, smoky and earthy notes from cumin, smoked paprika and cinnamon mingle with garlicky tomato richness. Fresh basil and parsley on top lend a bright herbal lift while melted cheese gives a creamy, savory background.
🍷 Pairs Well With
Chilled dry rosé or a medium-bodied Grenache/GSM red; for a non-alcoholic option, sparkling water with a squeeze of lemon.
🥗 Side Dishes
Simple Greek salad with cucumber, olives and feta; crusty garlic bread or warm pita; or a lemony green salad with olive oil and oregano.
Ingredients(26 items)
- 1400 grams pasta (penne or rigatoni)
- 23 large chicken filets (400 grams total, cut into bite-sized pieces)
- 33 large bell peppers (1 red, 1 yellow, 1 orange, diced into 1-inch pieces)
- 4400 ml passata (tomato puree)
- 5400 grams chopped tomatoes (canned)
- 6200 ml crème fraîche
- 7100 ml sour cream
- 8150 grams processed cheese (shredded)
- 9100 grams cheddar or mozzarella cheese (shredded)
- 101 large onion (200 grams, finely diced)
- 114 cloves garlic (minced)
- 12150 grams corn kernels (fresh or frozen)
- 13100 grams peas (fresh or frozen)
- 14100 grams carrots (finely diced)
- 151 large tomato (200 grams, diced for garnish)
- 163 tablespoons olive oil
- 172 teaspoons ground cumin
- 181 teaspoon ground coriander
- 191 teaspoon smoked paprika
- 200.5 teaspoon cayenne pepper
- 211 teaspoon dried oregano
- 220.5 teaspoon ground cinnamon
- 231 teaspoon salt
- 240.5 teaspoon black pepper
- 251 tablespoon fresh parsley (chopped, for garnish)
- 261 tablespoon fresh basil (chopped, for garnish)
Nutrition Information(per serving)
685
Calories
42g
Protein
68g
Carbs
28g
Fat
Instructions
- 1
Preheat oven to 180°C (350°F). Cook pasta in salted boiling water until al dente (about 8-10 minutes), then drain and set aside.
- 2
In a small bowl, combine cumin, coriander, smoked paprika, cayenne pepper, cinnamon, salt, and black pepper to create the Middle Eastern spice blend.
- 3
Season the chicken filet pieces generously with the spice blend, reserving 1 teaspoon of the mixture for the sauce.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the seasoned chicken pieces for 4-5 minutes until golden on all sides. Remove and set aside on a plate.
- 5
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and carrots for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- 6
Add the diced bell peppers to the skillet and sauté for 5 minutes until they begin to soften but retain some texture.
- 7
Pour in the passata and chopped tomatoes. Stir in the reserved spice blend and oregano. Simmer for 5 minutes to develop flavors.
- 8
In a separate bowl, whisk together crème fraîche, sour cream, and 100 grams of processed cheese until smooth and well combined.
- 9
Reduce heat to low and stir the crème fraîche mixture into the tomato sauce until fully incorporated. Add the cooked chicken pieces back to the sauce and stir gently.
- 10
Add the corn and peas to the sauce and stir well. Cook for 2 minutes to warm through.
- 11
In a large baking dish (approximately 9x13 inches), combine the cooked pasta with the chicken-vegetable sauce mixture. Toss gently to coat all pasta evenly.
- 12
In a small bowl, mix together the remaining processed cheese (50 grams) and the cheddar/mozzarella cheese (100 grams).
- 13
Spread the cheese mixture evenly over the top of the pasta bake, ensuring complete coverage.
- 14
Place the baking dish in the preheated oven and bake for 25-30 minutes until the cheese is melted, bubbly, and lightly golden on top.
- 15
Remove from oven and let rest for 5 minutes. Garnish with fresh diced tomato, chopped parsley, and basil before serving.
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