Asian Turkey Stuffed Peppers
June 09, 2014
Categories: Poultry, Turkey, Vegetables, Peppers, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Spring more
"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."
- 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
Mix together 1 teaspoon of the rice vinegar, the ginger marmalade and soy sauce in a small bowl and set aside.
Mix together the remaining rice vinegar and miso paste in another small bowl and set aside.
Bring the chicken broth to a boil and add the rice, cover, remove from heat and set aside.
Bring the olive oil to medium-high heat in a large skillet.
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.
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.
Add the cooked rice and the rice vinegar/miso mixture to the cooked turkey and heat through.
Stuff the meat and rice mixture into the cooked bell pepper, drizzle with the ginger marmalade mixture.
Tips & Variations
No special items needed.