Turkey and Jasmine Rice Stuffed Peppers
< 30 minutes
< 2 hours
2 tablespoons olive oil
1 tablespoon minced garlic
2 cups diced onions
½ cup diced carrots
1½ pounds diced leftover cooked BUTTERBALL® Turkey
2¾ 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
- 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.