Basmati Rice and Turkey Stuffed Peppers

These are perfect for a weeknight, guilt-free meal with the family that even the kids will love! Any leftover stuffing can be kept in the fridge for 3 days

• Preparation Time: 20 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 55 mins
• Calories: 216 Calories

Ingredients

• 1 ½ cups water
• 1 tablespoon olive oil
• ½ cup shredded Cheddar cheese
• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• ¼ cup tomato sauce
• 1 teaspoon kosher salt
• ½ onion, minced
• 1 pound lean ground turkey
• 4 large red bell peppers, halved lengthwise and seeded
• ¾ cup brown basmati rice (such as Trader Joe's®)
• 1 cup low-sodium chicken broth, divided

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.