Turkey-and-Rice Stuffed Peppers

Total Time:
2 hr 40 min
Prep:
40 min
Cook:
2 hr

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions

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


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    This recipe is featured in:

    Healthy Main Dish Recipes