These stuffed peppers with ground turkey and rice are perfect for a weeknight, guilt-free meal with the family that even kids will love.
Preparation Time
20 mins
Cooking Time
1 hr 45 mins
Total Time
2 hr 5 mins
Calories
216 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 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.
Step 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.
Step 5
Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more.
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®)
