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Ingredients
US|METRIC
8 SERVINGS
- 8 bell peppers (medium size, mixed colors)
- 3/4 cup risotto rice
- 1 3/4 lb. ground chicken (organic, dark meat)
- 1 onion (medium, diced)
- 4 Tbsp. extra-virgin olive oil
- 8 thyme sprigs
- 8 thyme sprigs (whole)
- 1/2 cup Italian flat leaf parsley (roughly chopped)
- 1 tsp. sea salt (+ more to taste)
- black pepper (to taste)
- 1 tsp. sweet paprika
- 28 oz. San Marzano tomatoes (whole in tomato puree)
- 1 1/2 qt. chicken stock (or vegetable, seasoned to taste)
- 3 bay leaves
- 1 cup sour cream (or greek yogurt, for serving)
- thyme (Optional:, blossoms, for garnish)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium650mg27% |
| Potassium1290mg37% |
| Protein27g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber5g20% |
| Sugars11g |
| Vitamin A40% |
| Vitamin C200% |
| Calcium10% |
| Iron20% |
* 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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