Fructose Free Za'atar-Tahini Stuffed Peppers with Ground Turkey & Brown Rice

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Fructose Free Za'atar-Tahini Stuffed Peppers with Ground Turkey & Brown Rice

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the filling

1 cup brown rice, uncooked
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
2 tbsp extra virgin olive oil, divided
1 lb lean ground turkey
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 tbsp za'atar
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp salt
¼ tsp black pepper
1 can (14 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.

For the peppers

4 large bell peppers (any color), halved lengthwise and seeded

For the tahini drizzle

3 tbsp tahini
2 tbsp fresh lemon juice
2–3 tbsp water

For serving

1 tbsp fresh parsley, roughly chopped (optional)
1 tsp za'atar, for garnish (optional)

Instructions

1
Cook the brown rice: combine the rice and chicken broth in a medium saucepan over medium-high heat and bring to a boil. Reduce heat to low, 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 400°F (205°C). Arrange the bell pepper halves cut-side up in a 9x13-inch baking dish. Brush the inside of each pepper half with 1 tbsp of the olive oil and season lightly with salt.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!