Try this easy jasmine rice-stuffed pepper recipe for a delicious home-cooked family meal.
4 large green bell peppers
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
How to Make It
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.
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.
I love this recipe, but I do make a few changes. The most important is to use 1 TB light cream cheese per portion; I skip the parmesan, as it doesn't add all that much but the cream cheese makes an amazing difference. I also season with fresh or dried oregano and use El Patio Mexican tomato sauce which has wonderful flavor--much more exciting than plain old tomato sauce. I've made these with the mix of meats suggested or all ground turkey. I don't advise all ground turkey breast, as that's too dry.
I thought this was pretty good. I made some changes according to what I had on hand. I used green peppers, six cloves of garlic, about four jalapenos (hey, I like my spice), chicken Better Than Bouillon with a cup of water, a can of stewed tomatoes instead of tomato sauce, omitted the parmesan and used just ground turkey, no sirloin. It was still a little light on spice for me so I ate it with green Tabasco on top. I also did not use any stewed tomatoes on the top of the peppers, I mixed it all in so the top got really crunchy, which I love! I would recommend using cooking spray on the foil before baking the peppers as mine got stuck to the foil and I burned myself trying to wrestle them off.
It's a good, basic recipe to tweek to your liking. I got five servings out of this, amounting to about $3 per pepper, and I used 90% organic ingredients.
I was not that happy with this recipe. Yes I only used ground sirloin instead of ground turkey and sirloin but I don't think that effected the flavor too much. Overall, it was too bland. It needs to be more flavorful or perhaps have more spices in the meat. Not the best.
I revisited some old issues looking for something new and found this recipe. I absolutely loved it and flavor is outstanding. The parmesan cheese adds great flavor and is not something I'd usually use in a stuffed pepper recipe. I used red, yellow and orange peppers since they are sweeter and not as overpowering as the green. I was also able to use a jalapeno from our garden. Will definitely make this again as it got rave reviews. I served this with some leftover pasta salad and grilled bread.
I picked this recipe because of the cooking technique, but made a few changes because of what I had on hand and to add flavor. I used brown rice instead of jasmine (simmering for 20 minutes before cooling), all ground turkey and, because of the minced jalapena pepper, I added 1 tablespoon hot Mexican-style chili powder, 1 teaspoon cumin, and 1/2 teaspoon dried oregano to give it a decidedly Mexican flair. Stuffing the peppers with the raw turkey mixture and then cooking them resulted in a moist, and delicious filling while the peppers held their integrity, not overly mushy as they can tend to be. Definitely worthy of at least four stars, but that, of course is only my opinion due to the changes I chose to make.
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