Jasmine Rice-Stuffed Bell Peppers - cooking recipe

Ingredients

4 large green peppers
1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 jalapeno pepper, minced
1/2 cup uncooked jasmine rice
1 cup reduced-sodium fat-free chicken broth
2 cups tomato sauce, divided
1/2 cup grated fresh parmesan cheese, divided
1/4 teaspoon fresh ground black pepper
1 large egg, lightly beaten
2/3 lb ground sirloin, extra lean
1/3 lb ground turkey breast

Preparation

Preheat oven to 400\u00b0.
Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.
Heat olive oil in large nonstick skillet over medium-high heat. Add onion, garlic, and jalapeno to pan; saute 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.
Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400\u00b0 for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese (I always add more); bake 3 minutes or until cheese melts (after this step I usually turn the oven to broil and watch carefully until the tops are browned and bubbly to my liking).