Pescatarian Stuffed Bell Peppers with Ground Turkey and Rice
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain white rice
- 2 cups water
- ½ tsp salt
For the beet sauce
- 1 medium beet (about 6 oz), peeled and roughly chopped
- 1 cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp apple cider vinegar
- ½ tsp dried oregano
- ½ tsp salt
For the peppers and filling
- 4 large bell peppers (any color except red if sensitive), halved lengthwise and seeded
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 tsp dried thyme
- 1 tsp salt
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Combine the rice, 2 cups water, and 1/2 tsp salt in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and set aside.
- 2
While the rice cooks, make the beet sauce. Combine the chopped beet and chicken broth in a small saucepan over medium heat. Bring to a simmer and cook for 15–18 minutes, until the beet is completely tender when pierced with a fork. Transfer the beet and all the broth to a blender (or use an immersion blender in the saucepan) and blend until completely smooth. Stir in the apple cider vinegar, dried oregano, and 1/2 tsp salt. Set aside.
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