Jasmine Rice-Stuffed Peppers Recipe

Name: Jasmine Rice-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large green bell peppers; Cooking spray; 1/2 cup chopped onion; 2 garlic cloves, minced; 1 jalapeno 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

Servings: persons

4 large green bell peppers
Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
1 jalapeno 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

1
Preheat oven to 400u00b0.
2
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.
3
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeno to pan; saute 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.
4
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 400u00b0 for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese; bake 3 minutes or until cheese melts.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large green bell peppers, Cooking spray, 1/2 cup chopped onion, 2 garlic cloves, minced, and more.

Yes, Jasmine Rice-Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jasmine Rice-Stuffed Peppers

How did you like this recipe?

Frequently Asked Questions