1 cup water 4 tablespoons extra-virgin olive oil, divided 1/2 cup Arborio rice 2 orange bell peppers, cleaned and halved lengthwise 2 cloves garlic, minced 1 pound ground white-meat turkey 1/4 cup low-sodium/fat-free chicken broth 1/2 cup sun-dried tomatoes, chopped 1/4 cup freshly grated Parmesan cheese 1/2 cup fresh parsley, chopped 1/2 cup panko bread crumbs Preheat oven to 400°F. In a medium pan, bring the water to a boil. Add 1 tablespoon olive oil and Arborio rice and stir. Cover with a tight-fitting lid and lower the heat. Simmer for 20-25 minutes or until all of the water has been absorbed. Toss bell peppers with 1 tablespoon olive oil and place on a baking sheet. Roast for 20 minutes while the rice is cooking. Remove from the oven and let cool. In a large skillet, heat 1 tablespoon olive oil. Add garlic and cook until it just starts to turn golden. Add the ground turkey. Cook until the meat is no longer pink. Add the chicken broth and stir. Place contents in a large bowl, including any remaining oil or juices. Once the rice is cooked, add it to the bowl. Add the sun-dried tomatoes, Parmesan, and parsley. Stir and taste. Add salt and pepper, if necessary (I didn't). Divide stuffing equally among the four pepper halves. In a small skillet, heat last remaining tablespoon of olive oil. Add panko. Stir to moisten all of the bread crumbs and toast until they start to brown. Sprinkle on top of the stuffed peppers. Return to the oven and bake for 10 minutes to warm through. © Taste As You Go | All Rights Reserved. |