Fructose Free Balsamic-Rosemary Stuffed Peppers with Ground Turkey & Brown Rice

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Fructose Free Balsamic-Rosemary Stuffed Peppers with Ground Turkey & Brown Rice

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Ingredients

4 servings

For the rice

1 cup brown rice, uncooked
2 cups low-sodium chicken broth
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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
Ingredient note
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
2 tbsp balsamic vinegar
Ingredient note
A serving of up to about 2 tablespoons of balsamic vinegar is low in fructose. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
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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