Low Sodium Cilantro-Lime Turkey & Brown Rice Stuffed Peppers

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Sodium Cilantro-Lime Turkey & Brown Rice Stuffed Peppers

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Ingredients

4 servings

For the rice

1 cup long-grain brown rice
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, seeds and ribs removed

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
1 tsp ground cumin
½ tsp smoked paprika
½ tsp ground turmeric
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp fresh lime juice (from about 1 lime)
½ cup fresh cilantro, roughly chopped

For baking

¼ cup water

For serving

1 lime, cut into wedges (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Combine the brown rice and chicken broth in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook until the rice is tender and the broth is fully 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. Brush the cut edges and inner surfaces lightly with 1 tbsp of the olive oil.

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