Jasmine Rice-Stuffed Peppers

By Shelly17

If you are seeking a lighter version of stuffed peppers, you'll love this. Use 1 precooked package of the jasmine rice to make it easier. Just warm it up briefly before using.

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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

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.