Savory Spanish Rice Stuffed Bell Peppers
These vibrant bell peppers are generously filled with a flavorful mixture of ground turkey, brown rice, and zesty stewed tomatoes, creating a nutritious yet delicious meal. Boasting a significant reduction in calories and fat without compromising taste, this dish is perfect for those seeking a low-fat, low-carb option. Each serving delivers a hearty and satisfying experience, making it a wonderful choice for family dinners or meal prep. Enjoy the perfect blend of protein and vegetables while keeping your cholesterol in check with these scrumptious stuffed peppers.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
green peppers
2 large (cut in half lengthwise and seeds removed)
ground turkey
8 ounces (raw)
onion
1/2 cup (chopped)
brown rice
1 cup (cooked)
stewed tomatoes
1 cup (recipe-style, with juices)
tomato paste
2 tablespoons (none)
Worcestershire sauce
2 tablespoons (none)
dried basil
1/2 teaspoon (none)
salt
1/4 teaspoon (none)
ground black pepper
1/4 teaspoon (none)
low-fat cheddar cheese
1 ounce (finely shredded)
Instructions
1
Begin by bringing a large saucepan of water to a boil.
2
While waiting for the water to boil, prepare the peppers by cutting them in half lengthwise. Discard the stems, seeds, and membranes to create shells for the stuffing.
3
Once the water is boiling, carefully add the bell pepper halves to the pot. Blanch them for 3 minutes to soften slightly.
4
Using a slotted spoon, remove the peppers and place them upside down on paper towels to drain any excess water.
5
Preheat your oven to 375°F (190°C).
6
In a large skillet sprayed with non-stick cooking spray, add the ground turkey and chopped onions. Cook over medium heat, stirring occasionally, until the turkey is thoroughly cooked and no longer pink.
7
Incorporate the cooked brown rice, stewed tomatoes (including the juices), tomato paste, Worcestershire sauce, dried basil, salt, and black pepper into the turkey mixture. Stir well to combine.
8
Cover the skillet and let the mixture simmer on low heat for 10 minutes, allowing the flavors to meld together. Stir occasionally.
9
Select a baking dish (approximately 8x8x2 inches) and arrange the pepper halves in it. Spoon the turkey-rice mixture generously into each pepper shell.
10
Sprinkle the top with finely shredded low-fat cheddar cheese for added flavor.
11
Transfer the dish to the preheated oven and bake for about 10 minutes, or until the peppers are heated through and the cheese is melted.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Savory Spanish Rice Stuffed Bell Peppers.
What are the primary proteins and grains in this dish?
This recipe uses ground turkey and cooked brown rice.
How do I prepare the bell peppers for stuffing?
Cut the peppers in half lengthwise and remove the stems, seeds, and membranes.
Should the peppers be cooked before stuffing?
Yes, blanch the pepper halves in boiling water for 3 minutes to soften them slightly.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long should the filling mixture simmer?
The mixture should simmer on low heat for about 10 minutes to let flavors meld.
Is this recipe suitable for a low-fat diet?
Yes, it uses lean ground turkey and low-fat cheddar cheese to reduce fat content.
How much ground turkey is required?
The recipe calls for 8 ounces of raw ground turkey.
What type of tomatoes are used in the filling?
The recipe uses 1 cup of recipe-style stewed tomatoes including the juices.
Can I use white rice instead of brown rice?
While the recipe specifies brown rice for nutrition, you can substitute cooked white rice if preferred.
What size baking dish should I use?
An 8x8x2 inch baking dish is recommended.
How do I know when the stuffed peppers are done baking?
Bake for about 10 minutes or until the peppers are heated through and the cheese is melted.
Is this recipe considered low-carb?
Yes, it is tagged as a low-carb option.
What kind of cheese is used for the topping?
One ounce of finely shredded low-fat cheddar cheese is used.
What spices and herbs provide the flavor?
The dish is seasoned with dried basil, salt, ground black pepper, and Worcestershire sauce.
Do I need to cook the turkey before stuffing the peppers?
Yes, cook the turkey and onions in a skillet until the turkey is no longer pink before adding other filling ingredients.
How many bell peppers does this recipe use?
The recipe uses 2 large green peppers, which results in 4 halves.
How much tomato paste is needed?
You will need 2 tablespoons of tomato paste.
Is there a vegetarian option for this recipe?
Yes, the recipe tags indicate it can be adapted as a vegetarian option, likely by substituting the turkey with a plant-based protein.
How much onion should I add?
The recipe calls for 1/2 cup of chopped onion.
What is the purpose of the Worcestershire sauce?
It adds a savory, zesty flavor to the turkey and rice mixture.
Should I drain the stewed tomatoes?
No, include the juices from the stewed tomatoes for added moisture and flavor.
How do I prevent the peppers from being watery?
After blanching, place them upside down on paper towels to drain excess water before stuffing.
Is this dish good for meal prep?
Yes, these stuffed peppers are described as a heart and satisfying choice for meal prep.
Does this recipe help with cholesterol?
Yes, it is described as a good choice for keeping cholesterol in check.
How much Worcestershire sauce is used?
The recipe requires 2 tablespoons of Worcestershire sauce.
How much salt and pepper are added?
Add 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.
How long does it take to blanch the peppers?
Blanching takes approximately 3 minutes in boiling water.
What color bell peppers are recommended?
The ingredients list specifies green peppers, but other colors can be used.
Can I use frozen brown rice?
Yes, as long as it is thawed and cooked (or prepared per package instructions) to equal 1 cup.