Turkey and Basmati Rice Stuffed Red Peppers

Name: Turkey and Basmati Rice Stuffed Red Peppers
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.75 cup Brown Rice; 1 lb Cooked Turkey; 2 tbsp Fresh Parsley; 2 whole Garlic; 1 tsp Garlic Powder; 1 tbsp Olive Oil; 4 whole Red Bell Pepper; 1 tsp Salt; 0.5 cup Shredded Cheddar Cheese; 0.25 cup Tomato Sauce; 1 cup Unsalted Chicken Broth; 1.5 cups Water; 0.5 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American Low-Carb Heart-Healthy ❤️Gluten-Free Halal 🕌

Turkey and Basmati Rice Stuffed Red Peppers balance tender bell peppers with a hearty filling of lean turkey, nutty brown basmati rice, and a light tomato-chicken broth that keeps everything juicy. Melted Cheddar adds a cozy finish and mild richness. Serve for a comforting weeknight dinner or a casual weekend meal when you want something satisfying yet bright.

Prep20 mins
Cook1 hr 45 mins
Serves8
DifficultyMedium

1

Bring the water and rice to a boil in a saucepan. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 45 to 50 minutes. Keep covered and set aside.
2

Preheat the oven to 400 degrees F (200 degrees C).
3

Heat a large skillet over medium heat. Add the onion, parsley, and garlic; cook for 2 minutes. Add the turkey, salt, and garlic powder. Cook and stir with a wooden spoon until the meat is no longer pink and lightly browned, about 5 minutes. Pour in 1/2 cup chicken broth and the tomato sauce; bring to a simmer and cook for 5 minutes. Stir in the cooked rice until fully combined.
4

Fill each bell pepper half with the rice mixture. Arrange them evenly in a 9x13-inch baking dish. Sprinkle each stuffed pepper with the cheese. Pour the remaining 1/2 cup chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.
5

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