Stuffed Red Peppers
A traditional recipe lightened up with ground turkey and brown rice baked in sweet red bell pepper shells.
- 4 large red bell peppers
- 1 lb. ground turkey
- 1 cup chopped onion
- 3 cups cooked brown rice
- 2 tablespoons dried parsley
- 1-1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon plus 1 pinch ground allspice
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 3/4 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon dried basil
- grated Parmesan cheese
- Cut tops off peppers; twist out cores and scrape out membranes with a spoon. Place peppers cut side down on a microwave-safe plate. Cover with plastic wrap or wax paper and microwave on high for 2 to 3 minutes, until still crisp-tender. Set peppers aside, cut side down.
- In a small skillet, cook turkey and onion on medium heat until meat is no longer pink. Remove from heat and stir in cooked rice, parsley, salt, cayenne and allspice.
- In a saucepan, bring tomato sauce, tomato paste and broth to a boil. Stir in the vinegar, basil, a pinch of allspice and 3 tablespoons Parmesan cheese. Thin with a bit of chicken broth is necessary.
- Stir about 3/4 cup sauce into rice mixture and spoon into peppers. Place in a greased shallow 1-quart baking dish or 2 loaf pans. Cover with foil and bake at 350 degrees for 30 minutes (40 minutes if using a loaf pan). Sprinkle each pepper with about a teaspoon of Parmesan. Bake, uncovered, for 5 to 10 minutes or until peppers are tender. To serve, spoon remaining sauce over the peppers.