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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Spread uncooked rice evenly in the baking dish.
Add diced bell pepper and peas over the rice.
In a bowl, whisk chicken broth, honey, soy sauce, garlic, ketchup, brown sugar, and black pepper.
Pour the sauce mixture over the rice and vegetables, stirring gently.
Arrange meatballs evenly on top.
Cover tightly with foil and bake 40–45 minutes until the rice is tender.
Remove foil and bake another 10 minutes so the sauce thickens slightly and glazes the meatballs.
Let rest 5 minutes, sprinkle with green onions, and serve warm.