Jasmine Rice-Stuffed Bell Peppers

Submitted by cchampion1974

"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:)"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 4 large green peppers
• 1 teaspoon olive oil
• 1⁄2 cup chopped onion
• 2 garlic cloves, minced
• 1 jalapeno pepper, minced
• 1⁄2 cup uncooked jasmine rice
• 1 cup reduced-sodium fat-free chicken broth
• 2 cups tomato sauce, divided
• 1⁄2 cup grated fresh parmesan cheese, divided
• 1⁄4 teaspoon fresh ground black pepper
• 1 large egg, lightly beaten
• 2⁄3 lb ground sirloin, extra lean
• 1⁄3 lb ground turkey breast

directions

1. Preheat oven to 400°.
2. 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.
3. 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.
4. 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).

Reviews

[MixingItAllUp]

I love jasmine rice and am always looking for new ways to prepare it, so this recipe peaked my interest. The peppers were awesome! I loved the addition of the jalapeno to give it a little spiciness, and we ate them and liked them very much!