Basmati Rice and Turkey Stuffed Peppers Recipe

Directions

Ingredients :

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

Methods :

Step 1

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.

Step 2

Preheat the oven to 400 degrees F (200 degrees C).

Step 3

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.

Step 4

Fill each bell pepper half with stuffing and arrange neatly in a 9×13-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.

Step 5

Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more. Serve right away.