Turkish · Dinner
Rice Stuffed Peppers (GLP-1)
A single stuffed bell pepper filled with lean ground turkey, brown rice, and cannellini beans, seasoned with tomato paste, cumin, and mint in the Turkish dolma style. Baked until tender, finished with fresh parsley and lemon.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
398Calories
38.2gProtein
10.8gFat
39.5gCarbs
9.1gSugar
9.8gFiber
580mgSodium
97mgChol
2.6gSat Fat
1120mgPotassium
110mgCalcium
4.3mgIron
0.6mcgVitamin B12
135mgVitamin C
gluten-free
protein-rich
high-fiber
low-calorie
glp-1
Instructions
1
Prep
Preheat the oven to 375°F. Slice the top off the bell pepper, scoop out the seeds and ribs, and set it cavity-up in a small baking dish.
2
Sauté
Heat the olive oil in a small skillet over medium heat. Cook the onion and garlic for 3 minutes until softened and translucent.
3
Brown
Add the ground turkey to the skillet over medium-high heat and cook for 5 to 6 minutes, breaking it apart with a spoon, until no pink remains.
4
Build
Stir in the brown rice, cannellini beans, tomato paste, crushed tomato, dried mint, and cumin. Mix over low heat for 1 minute until coated.
5
Stuff
Spoon the turkey and rice mixture into the pepper, packing gently so it holds together without spilling over the rim.
6
Braise
Pour the chicken stock around the pepper, cover tightly with foil, and bake at 375°F for 30 minutes until tender.
7
Rest
Let the stuffed pepper stand for 5 minutes out of the oven to firm up the filling.
8
Plate
Transfer the pepper to a plate. Scatter with parsley and finish with a squeeze of lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g lean ground turkey
- 22 large bell pepper
- 1/2 cup90g brown rice, cooked
- 2/3 cup130g cannellini beans, cooked
- 4 tbsp60g onion
- 4 cloves4 cloves garlic
- 2 tbsp30g tomato paste
- 1/2 cup120g canned crushed tomato
- 2 tsp2 tsp dried mint
- 1 tsp1 tsp cumin, ground
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
- salt and black pepper to taste
- 1/2 cup120ml chicken stock, low sodium
