Ingredients

  • 8 bell peppers (medium size, mixed colors)
  • 3/4 cup risotto rice
  • 1 3/4 pounds ground chicken (organic, dark meat)
  • 1 onion (medium, diced)
  • 4 tablespoons extra-virgin olive oil
  • 8 thyme sprigs
  • 8 thyme sprigs (whole)
  • 1/2 cup Italian flat leaf parsley (roughly chopped)
  • 1 teaspoon sea salt (+ more to taste)
  • black pepper (to taste)
  • 1 teaspoon sweet paprika
  • 28 ounces San Marzano tomatoes (whole in tomato puree)
  • 1 1/2 quarts chicken stock (or vegetable, seasoned to taste)
  • 3 bay leaves
  • 1 cup sour cream (or greek yogurt, for serving)
  • thyme (Optional:, blossoms, for garnish)
Read Directions

NutritionView more

450Calories
Sodium27%DV650mg
Fat35%DV23g
Protein53%DV27g
Carbs12%DV36g
Fiber20%DV5g

PER SERVING *

Calories450Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat6g30%
Trans Fat
Cholesterol105mg35%
Sodium650mg27%
Potassium1290mg37%
Protein27g53%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate36g12%
Dietary Fiber5g20%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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