Turkey-and-Rice Stuffed Peppers

Total Time:
2 hr 40 min
40 min
2 hr

6 servings

  • For the peppers:
  • 1 1/2 cups short-grain brown rice
  • 1/4 cup dried currants or golden raisins
  • Kosher salt
  • 1/2 cup walnuts
  • 1/2 cup fresh dill
  • 1/2 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)
  • 1/2 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

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 the dill, parsley and scallions on a cutting board and finely chop.

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.

Photograph by Anna Williams

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    FN_FN Kitchens Homemade Frozen Chicken Fingers.tif

    This recipe is featured in:

    Healthy Weeknight Dinners