Sweet peppers stuffed with ground turkey and brown rice
Votes: 1
Time: 2 hours 40 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 542, total fat 22 G., saturated fats G., proteins 27 G., carbohydrates 62 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 542, total fat 22 G., saturated fats G., proteins 27 G., carbohydrates 62 G., fiber G., cholesterol mg, sodium mg, sugar G.
Sweet peppers stuffed with ground turkey and brown rice - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Stuffed peppers
- 1.5 tbsp. short grain brown rice
- 1/4 cup golden raisins
- Coarse salt
- 1/2 cup walnuts
- 1/2 cup fresh dill
- 1/2 cup fresh parsley
- 4 green onions, cut into rings
- 6 medium-sized sweet peppers (any color)
- 230 gr. ground turkey
- 2 cups coarsely grated mozzarella cheese (about 230 g)
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, chopped
- 1 tbsp fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Freshly ground pepper
Tomato sauce
- 400 g tomato paste
- 1 tbsp and 1 tsp brown sugar
- 1 tbsp. l. olive oil
- 1 cinnamon stick
- Coarse salt and freshly ground pepper
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Recipes with similar ingredients: brown rice, raisin, walnuts, dill, parsley, green onions, sweet pepper, ground turkey, mozzarella cheese, feta cheese, garlic, tomato paste, cinnamon, lemon
Cooking the dish according to the recipe:
- Prepare the peppers: Combine 2 1/2 cups water, rice, raisins, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low and simmer, covered, until the rice has absorbed all the water, about 45 minutes. Let sit, covered, for 10 minutes. Fluff the rice with a fork, then transfer to a large bowl and cool for 20 minutes.
- Preheat oven to 180°C. Spread walnuts on a baking sheet and bake until golden brown, 6-8 minutes; let cool, then finely chop. Place dill, parsley, and green onions on a cutting board and finely chop.
- Cut the tops off each pepper and reserve for cooking; remove the seeds and trim off the white membranes. Place the minced meat in a large bowl; add 1 cup mozzarella, 1/4 cup feta, rice mixture, walnuts, all but 2 tablespoons of the herbs, garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Gently mix with your hands. Stuff the peppers with the minced meat and cover with the tops.
- Prepare the sauce: In a large, wide saucepan, combine 3 cups of water, tomato paste, brown sugar, olive oil, and cinnamon stick. Add the stuffed peppers to the sauce and bring to a simmer over medium-high heat. Cover the saucepan and reduce the heat to medium-low; simmer until the peppers are tender, 50 to 60 minutes.
- Preheat oven to broil. Carefully remove the peppers from the sauce and place them in a baking dish; discard the tops and place them in the dish next to each other. In a small bowl, combine the remaining 2 tablespoons chopped herbs with 1 cup mozzarella and 1/4 cup feta; sprinkle over the peppers. Place the dish with the peppers under the broiler and broil until the cheese is melted, about 2 minutes. Cover the peppers with the tops. Season the sauce with pepper and salt. Serve the peppers in shallow bowls with the sauce.
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