Balsamic-Rosemary Stuffed Peppers with Ground Turkey & Brown Rice
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Learn more →Ingredients
4 servings
For the rice
- 1 cup brown rice, uncooked
- 2 cups low-sodium chicken broth
For the peppers
- 4 large bell peppers (any color), halved lengthwise and seeded
For the filling
- 2 tbsp extra-virgin olive oil, divided
- 1 lb lean ground turkey
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
For baking
- ¼ cup low-sodium chicken broth
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Combine the brown rice and 2 cups chicken broth in a large pot and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is tender and the liquid is absorbed, about 40–45 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish and brush the insides lightly with 1 tbsp of the olive oil.
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