Jasmine Rice-Stuffed Peppers

Name: Jasmine Rice-Stuffed Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 large egg, lightly beaten; 237 milliliters fat-free, less-sodium chicken broth; 2 garlic cloves, minced; 4 larges green bell peppers; 302 grams ground sirloin, extra lean; 151 grams ground turkey breast; 1 jalapeño pepper, minced; 118 milliliters uncooked jasmine rice; 118 milliliters chopped onion; 57 grams 1/2 cup grated fresh Parmesan cheese, divided; 473 milliliters tomato sauce, divided

Jasmine Rice-Stuffed Peppers might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 34g of protein, 18g of fat, and a total of 428 calories. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes. If you have jalapeño pepper, garlic cloves, parmesan cheese, and a few other ingredients on hand, you can make it. To use up the jasmine rice you could follow this main course with the Vegan Almond Rice Pudding as a dessert.

Instructions

Preheat oven to 40

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Oven

Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact.

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Bell Pepper

Seeds

Place on a foil-lined jelly-roll pan, cut sides up.

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Jelly

Roll

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Aluminum Foil

Frying Pan

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add onion, garlic, and jalapeo to pan; saut 5 minutes or until onion is lightly browned.

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Garlic

Onion

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Frying Pan

Add rice, and cook 2 minutes, stirring frequently.

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Rice

Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

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Broth

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.

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Tomato Sauce