These red bell peppers stuffed with lean ground turkey and brown basmati rice make a guilt-free weeknight family meal.
Preparation Time
20 mins
Cooking Time
1 hr 35 mins
Total Time
1 hr 55 mins
Calories
216 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
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 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 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.
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.
Ingredients
1 tablespoon olive oil
1 teaspoon garlic powder
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 teaspoon kosher salt
1 pound lean ground turkey
4 large red bell peppers, halved lengthwise and seeded
1 cup low-sodium chicken broth, divided
0.5 cup shredded Cheddar cheese
1.5 cups water
0.5 onion, minced
0.25 cup tomato sauce
0.75 cup brown basmati rice (such as Trader Joe's®)
