Stuffed Peppers with Racheal Ray show

Stuffed Peppers with Racheal Ray show

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Prep

  • 40

    min

  • Cook

  • 2

    hr 0 min

  • Yield:

  • 6

    servings

  • Level:

  • Easy

  • Ingredients

  • For the peppers:

  • cups short-grain brown rice

  • ¼

    cup dried currants or golden raisins

  • Kosher salt

  • ½

    cup walnuts

  • ½

    cup fresh dill

  • ½

    cup fresh parsley

  • 4

    scallions, roughly chopped

  • 6

    medium bell peppers (any color)

  • 8

    ounces lean ground turkey

  • 2

    cups shredded part-skim mozzarella cheese (about 8 ounces)

  • ½

    cup crumbled feta cheese

  • 2

    cloves garlic, minced

  • 1

    tablespoon fresh lemon juice

  • 1

    teaspoon grated lemon zest

  • Freshly ground pepper

  • For the sauce:

  • 1

    15-ounce can tomato puree

  • 1

    tablespoon plus 1 teaspoon packed brown sugar

  • 1

    tablespoon extra-virgin olive oil

  • 1

    cinnamon stick

  • Kosher salt and freshly ground pepper

  • Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, ¼ cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1½ teaspoons salt and ½ teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.

  • Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.

  • Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and ¼ cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce.

  • Per Serving: Calories 542; Total Fat 22 grams; Saturated Fat 8 grams; Protein 27 grams; Total Carbohydrate 62 grams; Sugar: 15 grams; Fiber 7 grams; Cholesterol 53 milligrams; Sodium 1266 milligrams

Directions

Directions Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops. Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes. Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce. Per Serving: Calories 542; Total Fat 22 grams; Saturated Fat 8 grams; Protein 27 grams; Total Carbohydrate 62 grams; Sugar: 15 grams; Fiber 7 grams; Cholesterol 53 milligrams; Sodium 1266 milligrams


Nutrition

Facebook Conversations