Description
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
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
Instructions
- 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 9×13-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.
Prep Time: 20 mins
Cook Time: 1 hr 35 mins
Total Time: 1 hr 55 mins
Servings: 8