Vegetarian Za'atar-Tahini Stuffed Peppers with Ground Turkey & Brown Rice
About FigFig 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 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
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!