Asian Turkey Stuffed Peppers
Created by QueenBea on June 9, 2014
- Servings: 2
- Prep Time: 15m
- Cook Time: 10m
- Recipe #12739
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
-
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!
Nutritional Facts
- 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