Basmati Rice and Turkey Stuffed Peppers

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

Directions

• 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.

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

• 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.

• 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.

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

THANKS

By 

Emily Ott