Jasmine rice-stuffed peppers


Dinner tonight, 20 July, 2017
Stuffed peppers are just so delicious, great and easy recipes, serve with salad.
4 servings

  • 4 large green bell peppers
  • Cooking spray
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, minced
  • ½ cup uncooked jasmine rice
  • 1 cup fat-free, less-sodium chicken broth
  • 2 cups tomato sauce, divided
  • ½ cup (2 ounces) grated fresh Parmesan cheese, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • lbs. ground sirloin, extra lean
  • lb. ground turkey breast

1) Preheat oven to 400°F

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 a large nonstick skillet over medium-high heat. Coat pan with cooking spray. 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; bake 3 minutes or until cheese melts.

Notes: serving size: 2 pepper halves
Nutritional notes:
Calories per serving 312
Carbs per serving 28.6g

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