Asian Turkey Stuffed Peppers

2
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"These great tasting, low fat stuffed peppers are so tasty and very easy to put together. These are great for a quick weeknight dinner. For gluten free make sure your marmalade, soy sauce, chicken broth and instant rice are gluten free."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (246.5 g)
  • Calories 501.8
  • Total Fat - 24 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 69.2 mg
  • Sodium - 955.2 mg
  • Total Carbohydrate - 37.3 g
  • Dietary Fiber - 2.6 g
  • Sugars - 7.2 g
  • Protein - 34.4 g
  • Calcium - 63.7 mg
  • Iron - 2.9 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.3 mg

Step 1

Mix together 1 teaspoon of the rice vinegar, the ginger marmalade and soy sauce in a small bowl and set aside.

Step 2

Mix together the remaining rice vinegar and miso paste in another small bowl and set aside.

Step 3

Bring the chicken broth to a boil and add the rice, cover, remove from heat and set aside.

Step 4

Bring the olive oil to medium-high heat in a large skillet.

Step 5

Add the sesame oil, ground turkey, shallot, garlic, red pepper flakes and ginger; cook until chicken is no longer pink and cooked through, about 4 to 5 minutes.

Step 6

Meanwhile bring a large pot of water to a boil, slice the pepper in half, remove ribs and seeds and boil until tender yet firm, about 3 to 4 minutes; remove the peppers from boiling water and set aside.

Step 7

Add the cooked rice and the rice vinegar/miso mixture to the cooked turkey and heat through.

Step 8

Stuff the meat and rice mixture into the cooked bell pepper, drizzle with the ginger marmalade mixture.

Step 9

Enjoy!

Tips & Variations


No special items needed.

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Bergy

We loved this very gentle oriental flavoured recipe that totally complimentsed the ground turkey. I followed the recipe completely except for one final step - I stuffed the raw peppers and just before serving baked them in a 375F oven for 35 minutes. Perfect, the peppers were crisp and the stuffing heated through. A do again recipe for sure

review by:
(14 Jun 2014)