In a large skillet, heat oil over medium high heat. Add in onions and garlic, and sauté until tender, about 2 minutes.
Stir in ground chicken, and cook until browned, about 5-7 minutes. Add in bell peppers and salt & pepper, and cook until softened, about 5 minutes.
Reduce heat to medium. Stir in tomatoes, tomato sauce, broth, Worcestershire sauce, honey, vinegar, thyme, and paprika. Stir well, and heat until boiling.
Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Season with additional salt and pepper as desired.
Notes
The entire recipe makes 6 servingsThe serving size is about 1 cup
Nutrition
Nutrition Facts
Stuffed Pepper Casserole Recipe
Amount per Serving
Calories
270
% Daily Value*
Fat
2.4
g
4
%
Saturated Fat
0.3
g
2
%
Cholesterol
47
mg
16
%
Sodium
633
mg
28
%
Potassium
360
mg
10
%
Carbohydrates
37.9
g
13
%
Fiber
2.9
g
12
%
Sugar
9
g
10
%
Protein
24.5
g
49
%
Calcium
40
mg
4
%
Iron
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.