Basmati Rice and Turkey Stuffed Peppers

Step 1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes. Keep covered and set aside.

Step 2
Preheat the oven to 400 degrees F (200 degrees C).

Step 3
Heat a large skillet over medium heat. Add onion, parsley, and garlic; cook for 2 minutes. Add turkey, salt, and garlic powder. Cook and stir using a wooden spoon until meat is no longer pink and slightly browned, about 5 minutes. Pour in 1/2 cup chicken broth and tomato sauce; bring to a simmer and cook for 5 minutes. Stir in cooked rice until well combined.

Step 4
Fill each bell pepper half with rice mixture. Arrange evenly in a 9×13-inch baking dish. Sprinkle each stuffed pepper with cheese. Pour remaining 1/2 cup chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.

Step 5
Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more.