Jasmine Rice-Stuffed Peppers

I've craving stuffed peppers. This is a good recipe. The peppers don't get soggy like some other ones I've had. I can see a merit to both ways ~ crispy peppers or soggier. I'd make these again. I did put some in the freezer - we'll see if they are a good make ahead dish!

Jasmine Rice-Stuffed Peppers

Source: Cooking Light

Yield: 4 servings, 2 pepper halves

Ingredients

4 large green bell peppers

Cooking spray

1/2 cup onion

2 garlic cloves, minced

1 jalepeno pepper, minced

1/2 cup uncooked jasmine rice

1 cup fat-free, less sodium chicken broth

2 cups tomato sauce, divided

1/2 cup (2 ounces) grated fresh Parmesan cheese, divided

1/4 tsp. freshly ground black pepper

1 large egg, slightly beaten (I must admit to forgetting to put this in! I didn't even notice)

2/3 lb. ground sirloin, extra lean

1/3 lb. ground turkey breast

Directions

Preheat oven to 400.

Cut bell peppers in half lengthwise, discard seeds and membranes, leaving the stem intact. Place on a foil lined jelly roll pan, cut sides up.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeno to pan, saute 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth, bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.

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.