Prep Time:
20 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 5 mins
Servings:
8
Yield:
8 bell pepper halves
Ingredients
Directions
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes. Keep covered and set aside.
Preheat the oven to 400 degrees F (200 degrees C).
Heat a large skillet over medium heat. Add onion, parsley, and garlic; cook for 2 minutes. Add turkey, salt, and garlic powder. Cook and stir using a wooden spoon until meat is no longer pink and slightly browned, about 5 minutes. Pour in 1/2 cup chicken broth and tomato sauce; bring to a simmer and cook for 5 minutes. Stir in cooked rice until well combined.
Fill each bell pepper half with rice mixture. Arrange evenly in a 9×13-inch baking dish. Sprinkle each stuffed pepper with cheese. Pour remaining 1/2 cup chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.
Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more.
Nutrition Facts (per serving)
| 216 | Calories |
| 9g | Fat |
| 19g | Carbs |
| 16g | Protein |
