| Level: | Easy |
| Total: | 2 hr 40 min |
| Prep: | 40 min |
| Cook: | 2 hr |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups short-grain brown rice
- 1/4 cup dried currants or golden raisins
- Kosher salt
- 1/2 cup walnuts
- 1/2 cup fresh dill
- 1/2 cup fresh parsley
- 4 scallions, roughly chopped
- 6 medium bell peppers (any color)
- 8 ounces lean ground turkey
- 2 cups shredded part-skim mozzarella cheese (about 8 ounces)
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- Freshly ground pepper
- 1 15-ounce can tomato puree
- 1 tablespoon plus 1 teaspoon packed brown sugar
- 1 tablespoon extra-virgin olive oil
- 1 cinnamon stick
- Kosher salt and freshly ground pepper
Instructions
- Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile the dill, parsley and scallions on a cutting board and finely chop.
- Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.
- Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.
- Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a flameproof baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce.
Nutrition Facts
| Calories | 542 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 53 milligrams |
| Sodium | 1266 milligrams |
| Carbohydrates | 62 grams |
| Dietary Fiber | 7 grams |
| Protein | 27 grams |
| Sugar | 15 grams |
| Calories | 542 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 53 milligrams |
| Sodium | 1266 milligrams |
| Carbohydrates | 62 grams |
| Dietary Fiber | 7 grams |
| Protein | 27 grams |
| Sugar | 15 grams |
Reviews
Delicious-takes a while to prep
Love this recipe – keep losing it and have to find it again. Must copy it manually- can’t depend on electronics
We love this recipe. I make it often. All of the flavors are so delicious together. While there is a bit of work involved in making this, it is worth it for a low calorie meal.
Meh. These were a lot of work for a very lackluster product. Bland, but with weird hints of cinnamon and dill. I like dill but this was TOO MUCH DILL. Skip this recipe.
These are quite literally the best stuffed peppers I have ever eaten. I have made them many times and they are always a big hit. Serve them up with a Greek Salad and Bread. YUM!
I knew this was a different recipe from the beginning, but I agree with too much dill! Also, this is not a recipe to sneak healthy food into someone’s diet. I was called out after only a couple bites and was told never to make it again.
I have cooked this recipe now several times. It is very good and I like that it is healthy too. I do increase the turkey and decrease the rice as others have done. As to the people that wrote in about the overpowering dill – try it again and just reduce the dill! I love dill but my husband not so much. I just cut back and I still get that dill flavor and he is happy too. That is what is fun about cooking – you can always alter a recipe to your own taste.
Do yourself a favor and trust the low star reviews…too much DILL. I really wanted to love these peppers but the combo of herbs and flavors just wasn’t doing it for me. I knew this wasn’t traditional going in but I was excited about a new and different taste. Either skip this recipe or rename it Dill Turkey Stuffed Peppers.
We all loved this, both first and second time around. Second time, I followed my notes and used 10 oz ground turkey breast, and cut the rice to two cups after cooking (I use a rice cooker, and lose some in the crust and I give some to dog). All else the same, but couldn’t find tomato puree, so used strained tomatoes. Crushed would work, too, I think. Reducing the rice and increasing the turkey made exactly enough for 5 peppers. Short-grained brown rice was great–so much flavor, you’ll never notice the healthy robust flavor of it! Added a bit more water to it, per package directions, & then rice cooker did it’s magic. The lemon & herbs & cheeses & walnuts gave fantastic flavor. Can’t believe anyone thought it was bland.
This recipe was delicious! I used instant brown rice and dark raisins, and cooked them in a water/vegetable oil/salt/butter mixture. The result was a wonderful, moist combination of salty and sweet – and with the instant rice, it cut out a good amount of time. I used an onion instead of a scallion and left out the lemon zest (I just used lemon juice). Not only was this dish gorgeous, it was tasty and healthy. My boyfriend said I reached a new culinary high! My only ‘complaint’ would be the time this dish takes to prepare and cook – between cooking the rice, chopping the onion and walnuts, and prepping the peppers – only then for the peppers to take 60 minutes to cook – I would recommend making this dish on a weekend night or a night when you are home from work early. By the time I was done, we were eating these at 9:15 pm. (Though, it was worth it ). Yum!