Stuffed Pepper Casserole Recipe
Ingredients
- 1 lb ground chicken breast
- 1 tsp olive oil
- 1 yellow onion - (diced)
- 1 red bell pepper - (diced)
- 1 green pepper - (diced)
- 3 garlic cloves - (minced)
- 1 14-15oz can diced tomatoes
- 1 8oz can tomato sauce
- 1 tbsp honey
- 1 tbsp white vinegar
- 1 tbsp dried thyme
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- 2 cups fat free beef or chicken broth
- 1 cup basmati rice - (uncooked)
- Salt and pepper to taste
Instructions
- 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 servings
The serving size is about 1 cup
Nutrition
Calories: 270 kcal (14%)Carbohydrates: 37.9 g (13%)Protein: 24.5 g (49%)Fat: 2.4 g (4%)Saturated Fat: 0.3 g (2%)Cholesterol: 47 mg (16%)Sodium: 633 mg (28%)Potassium: 360 mg (10%)Fiber: 2.9 g (12%)Sugar: 9 g (10%)Calcium: 40 mg (4%)Iron: 2.2 mg (12%)