Turkey and Jasmine Rice Stuffed Peppers

Turkey and Jasmine Rice Stuffed Peppers
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Prep Time

< 30 minutes

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Total Time

< 2 hours

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Servings

8

Fork and knife

Calories

450

Per Serving

Ingredients

2 tablespoons olive oil

1 tablespoon minced garlic

2 cups diced onions

½ cup diced carrots

pounds diced leftover cooked BUTTERBALL® Turkey

cups chicken broth, divided

2 cups cooked jasmine rice

1 cup grated Parmesan cheese

1 cup chopped fresh Italian parsley

¾ cup dry unseasoned bread crumbs

3 eggs, beaten

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

4 red or green bell peppers, cut in half and seeds removed

4 cups Italian tomato sauce

2 bay leaves

Directions

  • 1.
    Preheat oven to 325°F. Heat oil in medium skillet over medium heat. Add garlic; cook and stir 30 seconds. Add onions and carrots; cook and stir 3 minutes. Spoon mixture into large bowl.
  • 2.
    Add turkey, ¾ cup broth, rice, cheese, parsley, bread crumbs, eggs, sage and thyme; mix well. Divide evenly among bell pepper halves. Place filled peppers in large baking pan.
  • 3.
    Blend tomato sauce and remaining 2 cups broth. Stir in bay leaves. Spoon sauce evenly over and around peppers.
  • 4.
    Bake 1¼ to 1½ hours or until peppers are tender. Remove bay leaves before serving.

Nutrition Facts

Per Serving

Calories450
Total Fat19g
Carbs41g
Protein31g
Trans Fat0g
Sodium950mg
Sugar12g
Saturated Fat6g
Cholesterol125mg
Dietary Fiber2g