Eosinophilic Esophagitis Friendly Cilantro-Lime Turkey & Brown Rice Stuffed Peppers
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain brown rice
- 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
- 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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