I’m so glad this was done. I always have a difficult time eating the peppers out pepper shell. I don’t know. Sometimes I just want the stuffing and not that whole pepper.
- 2 cups low sodium chicken broth, heated
- 1 cup jasmine rice, uncooked
- olive oil
- 1 medium onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 1 lb ground turkey
- 2 tsp soy sauce
- 1 (15 oz) can fire roasted tomatoes
- 1/2 cup marinara sauce
- 1/3 cup fire roasted bell peppers, minced
- 1 cup shredded mexi blend cheese
Preheat oven to 350 F.
In a 9X13″ baking dish, add the boiling chicken broth and uncooked rice.
In a large pan, heat a drizzle of olive oil on medium high and saute the onion, until translucent. Add the diced bell peppers, season with salt & pepper and cook until just tender. Add the garlic and stir for 30 seconds until fragrant. Remove from heat. Stir in soy sauce, tomatoes, marinara, fire roasted bell peppers. Pour this mixture over the rice/broth in the baking dish. Sprinkle top with cheese. Bake for 45 minutes uncovered.