Turkey And Rice Stuffed Peppers Recipes

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BASMATI RICE AND TURKEY STUFFED PEPPERS



Basmati Rice and Turkey Stuffed Peppers image

These are perfect for a weeknight, guilt-free meal with the family that even the kids will love! Any leftover stuffing can be kept in the fridge for 3 days

Provided by Emily Ott

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h55m

Yield 8

Number Of Ingredients 13

1 ½ cups water
¾ cup brown basmati rice (such as Trader Joe's®)
½ onion, minced
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 pound lean ground turkey
1 teaspoon kosher salt
1 teaspoon garlic powder
¼ cup tomato sauce
1 cup low-sodium chicken broth, divided
1 tablespoon olive oil
4 large red bell peppers, halved lengthwise and seeded
½ cup shredded Cheddar cheese

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a large skillet over medium heat. Add onion, garlic, and parsley; cook for 2 minutes. Add ground turkey, salt, and garlic power. Cook and stir using a wooden spoon until meat is no longer pink and slightly browned, about 5 minutes. Add tomato sauce and 1/2 cup chicken broth. Simmer over low heat for 5 minutes. Add cooked rice and stir stuffing well.
  • Fill each bell pepper half with stuffing and arrange neatly in a 9x13-inch baking dish. Cover each pepper with a handful of shredded Cheddar cheese. Pour remaining chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.
  • Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more. Serve right away.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 18.7 g, Cholesterol 49.9 mg, Fat 9.2 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 2.9 g, Sodium 374.5 mg, Sugar 4.5 g

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