TURKEY AND RICE STUFFED PEPPERS

Turkey and Rice Stuffed Peppers image

Provided by Carol Perricone

Categories Turkey

Time 2h40m

Number Of Ingredients 21

1 1/2 c short-grain brown rice
1/4 c dried currants or golden raisins
kosher salt
1/2 c walnuts
1/2 c fresh dill
1/2 c fresh parsley
4 scallions, chopped
6 medium bell peppers, any color
8 oz lean ground turkey
2 c shredded part-skim mozzarella cheese
1/2 c crumbled feta cheese
2 clove garlic, minced
1 Tbsp fresh lemon juice
1 tsp grated lemon zest
freshly ground black pepper
FOR THE SAUCE
1 can(s) (15oz ) tomato puree
1 Tbsp plus 1 teaspoon packed brown sugar
1 Tbsp olive oil, extra virgin
1 cinnamon stick
kosher salt and pepper

Steps:

1. Combine 2 1/2 cups water, rice, currants or raisins and 1/4 tsp salt in a medium saucepan. Bring to a boil, reduce heat, cover and simmer about 45 minutes, until water is absorbed. Shut off heat, let stand covered 10 minutes, and fluff with a fork. Transfer mixture to a large bowl, and cool completely.
2. Pre-heat oven to 350 degrees. Spread walnuts on cookie sheet, roast 6-8 minutes, cool and finely chop. Pile the dill, parsley, and scallions onto a cutting board, and finely chop.
3. Cut off top of each pepper, and reserve the top. Discard seeds and white membranes. Put turkey in a large bowl, add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, and all but 2 tablespoons of the chopped herbs. Add garlic, lemon juice, lemon zest, 1 1/2 tsp. salt and 1/2 tsp. pepper. Gently mix with your hands, stuff each pepper, and cover with top of pepper.
4. Make sauce: whisk 3 cups water, tomatoe puree, brown sugar, olive oil, and cinnamon stick in a wide, deep, saucepan. Arrange stuffed peppers upright in sauce. Cover, and simmer over medium-low heat for 1 hour.
5. Pre-heat broiler, carefully remove peppers to baking dish, remove tops, sprinkle reserved herbs, mozzarella and feta cheese over the filling, and broil until melted, 2 minutes. Replace tops, serve peppers in a shallow bowl with sauce.