These turkey stuffed peppers are beaut!! Who needs sugar when you can eat these bad boys! Enjoy 🙂
Ingredients (Two servings) FREEZABLE
4 red/yellow peppers (2 peppers = 1 portion. When cut this is the same as 4 halves)
16g coconut oil
450g Extra Lean Turkey Mince MUST BE LEAN
210g onion diced
80g mushrooms sliced
2 tsp dried cumin
1 garlic clove minced
20ml soy sauce
590g chopped tomatoes
1 tbsp tomato puree
Handful of fresh oregano
97g grated mozzarella Method
Preheat oven to 200 °C.
For peppers: Cut the peppers lengthways down the middle including the stalk and carefully scrape out the seeds and pith. Rub the peppers with coconut oil and place on a baking tray and in the oven for 20 mins.
For stuffing: In a medium sized frying pan over a medium heat add coconut oil and gently fry the onions for 2-3 mins then add the mushrooms, garlic and cumin cook for a further 2-3. Add the turkey mince, chopped tomatoes, tomato puree, soy sauce and oregano mix well in the pan and simmer for 10mins.
To serve: Fill the peppers with the stuffing and grate over mozzarella. Flash under the grill to melt cheese and serve.
Tips: Try not to overcook the peppers as they will collapse and lose their shape. Freeze the mince separately and just fill peppers with hot mince.
If you liked this recipe then take a pic on with your stuffed peppers and use the hashtag on instagram #imsweetenough