By: Tiffney Mosley REALTOR®
Ingredients:
4 orange bell peppers
1 lb ground beef or turkey
1 cup cooked rice
1 can diced tomatoes (drained)
1 cup shredded cheddar
1 tsp chili powder, ½ tsp cumin, salt & pepper
Instructions:
Preheat oven to 400°F (200°C).
Toss the squash, carrots, and onion with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet. Roast for 20 minutes until slightly tender.
Meanwhile, heat 1 tbsp olive oil + butter in a large oven-safe skillet. Season chicken with salt & pepper, then sear skin-side down until golden (about 5–6 minutes). Flip and cook another 3 minutes. Remove chicken. Add garlic and sage to skillet, sauté for 1 minute. Pour in broth and apple cider, scraping up browned bits. Add roasted vegetables to skillet, nestle chicken on top. Spoon some liquid over chicken. Transfer skillet to oven and bake for 20–25 minutes, until chicken reaches 165°F internally. Serve warm, garnished with pecans or cranberries for a festive touch.
