Anti Inflammatory Balsamic-Rosemary Stuffed Peppers with Ground Turkey & Brown Rice

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Anti Inflammatory Balsamic-Rosemary Stuffed Peppers with Ground Turkey & Brown Rice

Colorful bell peppers loaded with a savory turkey and brown rice filling make for one of those dinners that feels indulgent but is genuinely working hard for your body. The filling gets its depth from balsamic vinegar and fresh rosemary, which give the lean ground turkey a rich, slightly tangy flavor that tastes far more complex than the ingredient list suggests. Turmeric and oregano round out the spice profile, and both are well-regarded for their role in a diet focused on reducing inflammation — so every bite is doing double duty. Brown rice cooked in low-sodium chicken broth adds a hearty, nutty base that soaks up all those savory juices beautifully. Extra-virgin olive oil is used throughout, keeping the fat profile clean and in line with whole-food, anti-inflammatory principles. A splash of broth in the bottom of the baking dish during the covered bake ensures the peppers turn out perfectly tender without drying out. Finish with a scatter of fresh parsley and you've got a complete, satisfying meal for four that looks as good as it tastes.

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Ingredients

4 servings

For the rice

1 cup brown rice, uncooked
RiceSelect Brown Texmati Rice In Jar - 32 Oz Lundberg Heirlooms Rice Organic Brown Short Grain - 32 Oz 4Sisters Extra Long Grain {ORGANIC BROWN RICE}Lundberg Heirlooms Rice Brown Long Grain - 32 Oz Ben Brand Brown Rice 2lb - 2 LB
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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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