Ingredients
- 1 large bell pepper
- 1 tablespoon plus 1 teaspoon rice vinegar, divided
- 1 tablespoon ginger marmalade
- 1 teaspoon reduced-sodium soy sauce (such as VH brand)
- 1 teaspoon miso paste
- 1/4 cup chicken broth
- 1/4 cup dry instant rice
- 1 tablespoons oil (olive oil)
- 1/2 teaspoon sesame oil
- 1/2 pound ground turkey (extra lean)
- 1 shallot, finely chopped
- 1 clove garlic, pressed
- 1/4 teaspoon hot red pepper flakes
- 1/2 tablespoon fresh ginger, finely grated
How to Make
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Step 1: Mix together 1 teaspoon of the rice vinegar, the ginger marmalade and soy sauce in a small bowl and set aside.
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Step 2: Mix together the remaining rice vinegar and miso paste in another small bowl and set aside.
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Step 3: Bring the chicken broth to a boil and add the rice, cover, remove from heat and set aside.
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Step 4: Bring the olive oil to medium-high heat in a large skillet.
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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.
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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.
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Step 7: Add the cooked rice and the rice vinegar/miso mixture to the cooked turkey and heat through.
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Step 8: Stuff the meat and rice mixture into the cooked bell pepper, drizzle with the ginger marmalade mixture.
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Step 9: Enjoy!
We hope you enjoy this recipe!
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