Fructose Free Cilantro-Lime Turkey & Brown Rice Stuffed Peppers

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Fructose Free Cilantro-Lime Turkey & Brown Rice Stuffed Peppers

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Ingredients

4 servings

For the rice

1 cup long-grain brown rice
2 cups low-sodium chicken broth
Butcher's Organic Chicken Bone Broth Field Day Organic Low Sodium Chicken Broth
Bowl & Basket Kosher Chicken Broth
Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
See all

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
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.
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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