TURKEY CHILLI STUFFED PEPPERS WITH MOZZARELLA

This recipe is made healthier and lighter by substituting beef mince with turkey mince (which contains the same amount of protein/100g)..

	Calories (Kcal)	Fat (g)
Beef Mince/ 100g	160 - 190	9 – 25
Turkey Mince/ 100g	137	2

*Sainsbury’s extra lean turkey breast mince

INGREDIENTS

250g turkey mince

1 carrot

3 celery sticks

1 onion

1 clove of garlic

1 tin chopped tomatoes

1 tin kidney beans

1 teaspoon chilli flakes (depending on how “hot” you want it)

1 slice mozzarella per half

3 peppers*

60g Basmati/ brown rice & salad or boiled veg to serve

METHOD

1. Half your peppers without removing the tops and de-seed. Bake in the oven for 20 minutes at 20 C (another option is to remove the pepper top and de-seed)
2. In a non-stick pan sweat the onions and garlic for 2-3 minutes before adding the mince meat. NOTE: When I say sweat I DO NOT add oil, I ad a drop of water.
3. Add the carrots, celery and chopped tomatoes and stir. If the mixture is a little dry add some water. Simmer for approx 15 minutes.
4. Add the kidney beans.
5. Once the peppers are cooked tuff the halves and top them with a slice of mozzarella.
6. Switch the oven to grill and grill the peppers for approx 5 minutes until the cheese has melted.
7. Serve with rice and salad (or veg). To jazz up your rice mix in fresh coriander *yum*

NOTE: You can either add your cooked rice to the mixture OR add a couple of tbsps into the pepper halves before topping with the mix and a slice of mozzarella OR simply stuff the pepper halves with the mix and serve the rice separately. It’s your choice.

*This recipe made enough to stuff 3 peppers. If you have any mix left over freeze and use at a later date.

Stuffed pepper with coriander rice and purple cabbage salad.

Stuffed pepper with sweet potato wedges and green leaf and bean sprout salad.

As you can see from the images there are different ways you can cut and stuff your peppers.

*Bon Appetite* :)