Jasmine Rice-Stuffed Peppers

Jasmine Rice-Stuffed Peppers Recipe
Howard L. Puckett
Try this easy jasmine rice-stuffed pepper recipe for a delicious home-cooked family meal.

Yield:

4 servings (serving size: 2 pepper halves)

Recipe from

Cooking Light

Nutritional Information

Calories 312
Caloriesfromfat 25 %
Fat 8.6 g
Satfat 3.6 g
Monofat 2.8 g
Polyfat 0.9 g
Protein 33.8 g
Carbohydrate 28.6 g
Fiber 2.6 g
Cholesterol 115 mg
Iron 4.1 mg
Sodium 994 mg
Calcium 168 mg

Ingredients

4 large green bell peppers
Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
1 jalapeño pepper, minced
1/2 cup uncooked jasmine rice
1 cup fat-free, less-sodium chicken broth
2 cups tomato sauce, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2/3 pound ground sirloin, extra lean
1/3 pound ground turkey breast

Preparation

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 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.

Note:

This recipe calls for green bell peppers, but feel free to use any color you like. Jasmine rice adds fragrance to this dish, but you can substitute basmati or another long-grain rice. Remove the seeds from the jalapeño if you prefer milder flavor. Serve with salad.