Basmati Rice And Turkey Stuffed Peppers Recipes

BASMATI RICE AND TURKEY STUFFED PEPPERS

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium heat. Add onion, garlic, and parsley; cook for 2 minutes. Add ground turkey, salt, and garlic power. Cook and stir using a wooden spoon until meat is no longer pink and slightly browned, about 5 minutes. Add tomato sauce and 1/2 cup chicken broth. Simmer over low heat for 5 minutes. Add cooked rice and stir stuffing well.
• Fill each bell pepper half with stuffing and arrange neatly in a 9x13-inch baking dish. Cover each pepper with a handful of shredded Cheddar cheese. Pour remaining chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more. Serve right away.

TURKEY-AND-RICE STUFFED PEPPERS

Steps:

• 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.

BASMATI RICE AND TURKEY STUFFED PEPPERS

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium heat. Add onion, garlic, and parsley; cook for 2 minutes. Add ground turkey, salt, and garlic power. Cook and stir using a wooden spoon until meat is no longer pink and slightly browned, about 5 minutes. Add tomato sauce and 1/2 cup chicken broth. Simmer over low heat for 5 minutes. Add cooked rice and stir stuffing well.
• Fill each bell pepper half with stuffing and arrange neatly in a 9x13-inch baking dish. Cover each pepper with a handful of shredded Cheddar cheese. Pour remaining chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more. Serve right away.

TOMATOES AND PEPPERS STUFFED WITH BASMATI RICE AND KALE

Steps:

• Preheat oven to 350 degrees. Cut off top third of each tomato, and reserve. Leaving a 1/2-inch-thick shell, scoop out insides, and coarsely chop. Place 1/2 cup in a bowl, and discard the rest.
• Toast coriander, cumin, and fennel seeds in a small pan over medium heat, swirling pan, until spices are fragrant, about 2 minutes. Transfer spices to a spice grinder, and add red-pepper flakes. Process until finely ground, then stir in cinnamon.
• Heat oil in a medium saucepan over medium heat. Add onion, garlic, 2 teaspoons salt, and the serrano chile. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in chopped tomatoes, and cook until most of the liquid has evaporated, about 3 minutes. Stir in spice mixture, and cook for 30 seconds.
• Add rice to pan, and stir to coat. Stir in 1 3/4 cups water. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is al dente, about 14 minutes. Add kale, and cook, stirring, until just wilted, about 2 minutes.
• Place currants and orange juice in a small bowl, and let stand for 15 minutes. Stir currants, juice, and pine nuts into rice. Season with salt and pepper. (Filling and tomatoes will keep, covered and refrigerated, for up to 1 day.)
• Place tomato shells in a baking dish just large enough to hold them in a single layer. Season insides of tomato shells with salt. Fill each with about 1/3 cup rice mixture, mounding filling slightly. Top each filled tomato with a reserved tomato top. Place peppers in another baking dish, just large enough to hold them in a single layer. Fill each with about 1/2 cup rice mixture, mounding filling slightly. Add 1/2 cup water to dish with peppers.
• Cover each dish with parchment, then foil. Bake until vegetables are tender and filling is heated through, 40 to 50 minutes. Serve stuffed vegetables hot, warm, or at room temperature.