Jasmine Rice-Stuffed Peppers

This recipe calls for green bell peppers, but feel free to use any color you like. Jasmine rice adds fragrance to this dish, but you can substitute basmati or another long-grain rice. Remove the seeds from the jalapeño if you prefer milder flavor. Serve with salad.

Yield: 4 servings (serving size: 2 pepper halves)

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

Preparation

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.

Nutritional Information

Calories:

312 (25% from fat)

Fat:

8.6g (sat 3.6g,mono 2.8g,poly 0.9g)

Protein:

33.8g

Carbohydrate:

28.6g

Fiber:

2.6g

Cholesterol:

115mg

Iron:

4.1mg

Sodium:

994mg

Calcium:

168mg