Tonight I made Jasmine Rice-Stuffed Peppers from Cooking Light, via The Mattatall Newlywed Cookbook. They were delicious! And the perfect portion for us to each have them again tomorrow for lunch. Yum!
Jasmine Rice-Stuffed Peppers
This recipe calls for green bell peppers, but feel free to use any color you like. Jasmine rice adds fragrance to this dish, but you can substitute basmati or another long-grain rice. Remove the seeds from the jalapeño if you prefer milder flavor. Serve with salad.
Yield: 4 servings (serving size: 2 pepper halves)
Ingredients
- 4 large green bell peppers
- Cooking spray
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 jalapeño pepper, minced
- 1/2 cup uncooked jasmine rice
- 1 cup fat-free, less-sodium chicken broth
- 2 cups tomato sauce, divided
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- 2/3 pound ground sirloin, extra lean
- 1/3 pound ground turkey breast
Preparation
Preheat oven to 400°.
Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.
Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese; bake 3 minutes or until cheese melts.
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