Jasmine Rice-Stuffed Peppers

Gluten Free
Health score
28%
Jasmine Rice-Stuffed Peppers
45 min.
4
439kcal

Suggestions



Indulge in the delightful flavors of our Jasmine Rice-Stuffed Peppers, a dish that is not only gluten-free but also packed with nutrition and taste. Perfect for any meal—be it lunch, dinner, or a main course—these vibrant green bell peppers are lovingly filled with a savory blend of ground sirloin, ground turkey, and aromatic jasmine rice. They provide a satisfying crunch while housing a delicious medley of spices, making each bite a delightful experience.



The preparation is straightforward, making it an excellent choice for both seasoned cooks and kitchen novices. With just a few simple steps, you can transform fresh ingredients into a hearty and healthy dish that serves four. The lush tomato sauce adds a tangy richness that perfectly complements the moist stuffing, topped off with a sprinkle of fresh Parmesan cheese for that finishing touch.



Moreover, this recipe allows for a degree of creativity—you can adjust the spice level to your liking by adding more jalapeño or incorporating your favorite vegetables. Whether you’re hosting a relaxed dinner party or simply looking to enjoy a wholesome meal at home, our Jasmine Rice-Stuffed Peppers are sure to impress. Gather your ingredients and get ready to savor a delicious culinary adventure that you and your loved ones will cherish!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • large eggs lightly beaten
  • cup less-sodium chicken broth fat-free
  •  garlic cloves minced
  • large bell peppers green
  • 0.7 pound ground sirloin lean
  • 0.3 pound ground turkey breast 
  •  jalapeno minced
  • 0.5 cup jasmine rice uncooked
  • 0.5 cup onion chopped
  • ounces parmesan cheese fresh divided grated
  • cups tomato sauce divided

Equipment

  • bowl
  • frying pan
  • oven
  • aluminum foil

Directions

  1. Preheat oven to 40
  2. Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact.
  3. Place on a foil-lined jelly-roll pan, cut sides up.
  4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  5. Add onion, garlic, and jalapeo to pan; saut 5 minutes or until onion is lightly browned.
  6. Add rice, and cook 2 minutes, stirring frequently.
  7. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  8. Remove from heat; cool completely.
  9. 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 for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese; bake 3 minutes or until cheese melts.

Nutrition Facts

Calories439kcal
Protein31.38%
Fat36.25%
Carbs32.37%

Properties

Glycemic Index
66.05
Glycemic Load
14.44
Inflammation Score
-9
Nutrition Score
29.93739130186%

Flavonoids

Luteolin
7.78mg
Isorhamnetin
1mg
Kaempferol
0.23mg
Myricetin
0.03mg
Quercetin
7.89mg

Nutrients percent of daily need

Calories:438.75kcal
21.94%
Fat:17.87g
27.49%
Saturated Fat:7.54g
47.11%
Carbohydrates:35.9g
11.97%
Net Carbohydrates:30.47g
11.08%
Sugar:9.58g
10.64%
Cholesterol:128.34mg
42.78%
Sodium:1134.02mg
49.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.8g
69.6%
Vitamin C:146.53mg
177.61%
Vitamin B6:1.21mg
60.53%
Vitamin B3:10mg
50%
Selenium:33.13µg
47.33%
Phosphorus:446.11mg
44.61%
Vitamin B12:2.23µg
37.14%
Zinc:5.41mg
36.05%
Manganese:0.68mg
33.77%
Potassium:1104.82mg
31.57%
Vitamin A:1363.83IU
27.28%
Vitamin B2:0.42mg
24.55%
Iron:4.29mg
23.85%
Calcium:237.89mg
23.79%
Fiber:5.43g
21.71%
Copper:0.41mg
20.62%
Vitamin E:3mg
19.98%
Magnesium:76.54mg
19.14%
Vitamin B5:1.89mg
18.93%
Vitamin K:17.81µg
16.96%
Vitamin B1:0.22mg
14.83%
Folate:49.08µg
12.27%
Vitamin D:0.55µg
3.65%
Source:My Recipes