Jasmine Rice-Stuffed Peppers

Jasmine Rice-Stuffed Peppers
Photo by Howard L. Puckett


  • 2 cups tomato sauce, divided
  • ½ cup chopped onion
  • 1 jalapeño pepper, minced
  • 1/3 pound ground turkey breast
  • Cooking spray
  • ½ cup uncooked jasmine rice
  • 1 large egg, lightly beaten
  • + 6 more ingredients
    • ½ cup (2 ounces) grated fresh Parmesan cheese, divided
    • ¼ teaspoon freshly ground black pepper
    • 4 large green bell peppers
    • 2/3 pound ground sirloin, extra lean
    • 1 cup fat-free, less-sodium chicken broth
    • 2 garlic cloves, minced

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 m...

View full recipe at My Recipes


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