TURKEY STUFFED WITH RICE RECIPES

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TURKEY-AND-RICE STUFFED PEPPERS RECIPE | FOOD NETWOR…



Turkey-and-Rice Stuffed Peppers Recipe | Food Networ… image

Provided by Food Network Kitchen

Total Time 2 hours 40 minutes

Prep Time 40 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 20

1 1/2 cups short-grain brown rice
1/4 cup dried currants or golden raisins
Kosher salt
1/2 cup walnuts
1/2 cup fresh dill
1/2 cup fresh parsley
4 scallions, roughly chopped
6 medium bell peppers (any color)
8 ounces lean ground turkey
2 cups shredded part-skim mozzarella cheese (about 8 ounces)
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Freshly ground pepper
1 15-ounce can tomato puree
1 tablespoon plus 1 teaspoon packed brown sugar
1 tablespoon extra-virgin olive oil
1 cinnamon stick
Kosher salt and freshly ground pepper

Steps:

  • Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile the dill, parsley and scallions on a cutting board and finely chop.
  • Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.
  • Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.
  • Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a flameproof baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce.

Nutrition Facts : Calories 542 calorie, FatContent 22 grams, SaturatedFatContent 8 grams, CholesterolContent 53 milligrams, SodiumContent 1266 milligrams, CarbohydrateContent 62 grams, FiberContent 7 grams, ProteinContent 27 grams, SugarContent 15 grams

THE BEST TURKEY STUFFED PEPPERS - SKINNYTASTE



The Best Turkey Stuffed Peppers - Skinnytaste image

I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!

Provided by Gina

Categories     Dinner

Total Time 60 minutes

Yield 6

Number Of Ingredients 13

1 lb 93% lean ground turkey
1 garlic (minced)
1/4 onion (minced)
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
3 large sweet red bell peppers (washed)
1 cup reduced sodium chicken broth (divided)
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
Olive oil spray
6 tbsp  part skim shredded cheddar cheese*

Steps:

  • Heat oven to 400°F.
  • Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
  • Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
  • Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
  • Combine cooked rice and meat together.
  • Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
  • Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
  • Carefully remove the foil and serve right away.

Nutrition Facts : ServingSize 1 /2 pepper, Calories 221 kcal, CarbohydrateContent 19 g, ProteinContent 18 g, FatContent 3 g, CholesterolContent 61 mg, SodiumContent 248 mg, FiberContent 3 g, SugarContent 1 g

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