Basmati Rice and Turkey Stuffed Peppers
Description
These stuffed peppers with ground turkey and rice are perfect for a nutritious weeknight meal with the family that even the kids will love.
Ingredients
•
1 1/2 cups water
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3/4 cup brown basmati rice (such as Trader Joe's®)
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1/2 onion, minced
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2 tablespoons chopped fresh parsley
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2 cloves garlic, minced
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1 pound lean ground turkey
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1 teaspoon kosher salt
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1 teaspoon garlic powder
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1 cup low-sodium chicken broth, divided
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1/4 cup tomato sauce
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1 tablespoon olive oil
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4 large red bell peppers, halved lengthwise and seeded
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1/2 cup shredded Cheddar cheese
Directions
1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes. Keep covered and set aside.
2
Preheat the oven to 400 degrees F (200 degrees C).
3
Heat a large skillet over medium heat. Add onion, parsley, and garlic; cook for 2 minutes. Add turkey, salt, and garlic powder. Cook and stir using a wooden spoon until meat is no longer pink and slightly browned, about 5 minutes. Pour in 1/2 cup chicken broth and tomato sauce; bring to a simmer and cook for 5 minutes. Stir in cooked rice until well combined.
4
Fill each bell pepper half with rice mixture. Arrange evenly in a 9x13-inch baking dish. Sprinkle each stuffed pepper with cheese. Pour remaining 1/2 cup chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.
5
Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more.