Ingredients for Jasmine Rice Stuffed Bell Peppers
- Green Peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Garlic Cloves
- Jalapeno Pepper
- Jasmine Rice
- Reduced Sodium Fat Free Chicken Broth
- 2 cups tomato sauce
- Fresh Parmesan Cheese
- Fresh Ground Black Pepper
- Egg
- Ground Sirloin
- Ground Turkey Breast
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How to Make Jasmine Rice Stuffed Bell Peppers
- Preheat oven to 400°F (200°C).
- Cut 4 large bell peppers in half lengthwise.
- Remove seeds and membranes, leaving stems intact.
- Place peppers cut-side up on a foil-lined baking sheet.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and 1 jalapeño, seeded and minced, to the skillet.
- Sauté for 5 minutes, or until onion is lightly browned.
- Add 1 cup jasmine rice and cook for 2 minutes, stirring frequently.
- Stir in 1 ¾ cups vegetable broth.
- Bring to a boil, then cover, reduce heat, and simmer for 10 minutes, or until rice is tender.
- Remove from heat and let cool completely.
- In a large bowl, combine the cooled rice mixture, 1 cup tomato sauce, ½ cup freshly grated Parmesan cheese, ½ cup chopped fresh parsley, and ½ teaspoon salt. Mix well.
- Spoon about ½ cup of the rice mixture into each pepper half.
- Pour the remaining 1 cup tomato sauce evenly over the stuffed peppers.
- Cover the baking sheet and bake for 45 minutes.
- Uncover, sprinkle with the remaining ½ cup Parmesan cheese, and bake for another 3 minutes, or until cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
41g
Fat
37g
Carbs
12g
