Turkey Stuffed Peppers
Recipes · Dinner · Recipe, Typed Supps
Peppers used as the dish as well as the vegetable.
Allergens and patterns
Contains milk. Fits: Gluten-free.
Ingredients
- 2 large, halved (300g) Bell Peppers — More vitamin C per gram than an orange, and sturdy enough to hold a filling through 35 minutes in the oven.
- 250g Ground Turkey — Lean protein that takes on whatever it is cooked with, and a lighter alternative to beef mince at similar protein.
- 1 cup cooked (120g) Brown Rice — Bulks the filling and keeps its bran, so the fibre and magnesium survive the milling.
- 1 large, chopped (120g) Tomatoes — Keeps the filling moist through a long bake — without it the mince dries out.
- 1/2 onion (60g) Onions — Softened with the mince, it does the seasoning work that salt alone cannot.
- grated over the top (50g) Mozzarella — Melts into a lid that stops the filling drying, and adds calcium and a little more protein.
Nutrition per serving
- Calories: 470 kcal
- Protein: 44.5g
- Carbohydrate: 27.1g
- of which sugars: 6.9g
- Fat: 19.2g
- of which saturated: 7.1g
- Fibre: 4.6g
- Sodium: 235.5mg
Method
- Heat the oven to 190C and halve the peppers lengthways, seeds out.
- Brown the turkey with the onion, then stir in the tomatoes and cooked rice and season well.
- Spoon the filling into the pepper halves and top with the mozzarella.
- Bake for 30-35 minutes, until the peppers have collapsed slightly and the cheese has browned.
Nutrients it supplies
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