Jasmine Rice-Stuffed Bell Peppers
This is a tasty Cooking Light recipe that I enjoy making for stuffed peppers. It's great for a low-carb diet too or if you just want a meal with more substance that won't leave you feeling "stuffed". I serve this with a cucumber salad and a nice glass of chardonnay to compliment the parmesan cheese which I sprinkle generously on top of the peppers. You can use any color pepper of your choice. Freshly grated parmesan is a must, not the kind you buy in a can that my BF loves....he's in training of course!! Oh, btw, he LOVED these:)
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INGREDIENTS
Nutrition- 4large green peppers
- 1teaspoon olive oil
- 1⁄2cup chopped onion
- 2
- 1jalapeno pepper, minced
- 1⁄2cup uncooked jasmine rice
- 1cup reduced-sodium fat-free chicken broth
- 2
- 1⁄2
- 1⁄4teaspoon fresh ground black pepper
- 1
- 2⁄3lb ground sirloin, extra lean
- 1⁄3lb ground turkey breast
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DIRECTIONS
- Preheat oven to 400°.
- Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.
- Heat olive oil in large nonstick skillet over medium-high heat. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.
- Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese (I always add more); bake 3 minutes or until cheese melts (after this step I usually turn the oven to broil and watch carefully until the tops are browned and bubbly to my liking).
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