My husband loves stuffed peppers, and we have this recipe on regular rotation: https://www.skinnytaste.com/turkey-stuffed-peppers-45-pts/ Our modifications: first, we often use 1 lb minced chicken instead of turkey. Second, we saute the onion (often, a shallot) in 2 tsp canola oil, then add the minced garlic. For the filling, in addition to the cumin and garlic powder, we add 1 tsp ground coriander; we also reduce the salt to 1/2 tsp. For the herbs, we use 1 Tbsp each fresh cilantro and dill, but during a later stage (along with the spices). For the brown rice, we use Mahatma brown jasmine rice, cooked in the rice cooker. Third, we find that this amount of stuffing is sufficient for 5 to 5 1/2 bell peppers (we often use a mix of yellow, orange, and red), distributed in a 9×13″ baking dish and an 8×8″ square baking dish. For that reason, we increase the chicken broth from 1 cup to 1 1/4 cup (1/2 cup for the filling, the remainder for the baking dishes). We line a baking sheet with foil, then place the 8×8″ baking dish (covered with foil) on the foil-lined baking sheet and place it in the middle rack of the preheated 400 degree oven. Then we place the 9×13″ baking dish (covered with foil) on the top rack, directly above the baking sheet, to capture any dripping liquid. We skip the shredded cheese. (Jan. 2022)
Cooking Adventures 