Basmati Rice and Turkey Stuffed Peppers

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

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®)

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.