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Turkey Stuffed Capsicums

Serves: 4 Prep: 20 mins Cook: 35 mins


Ingredients

  • 4 medium capsicums

  • 1 tbsp olive oil

  • 500g lean turkey mince

  • 1 onion

  • 2 cloves garlic

  • 2 tsp ground cumin

  • 2 tsp oregano

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • Salt & pepper to taste

  • 2 tbsp tomato paste

  • 1 chicken stock cube

  • 1 cup mushrooms

  • 250g pre- cooked brown rice

  • ½ cup cheddar cheese

  • 4 cups salad leaf


Method

  1. Preheat oven to 190C/ 170 F.

  2. Cut the tops off the capsicums and remove seeds, then coat the capsicums in olive oil with a silicon cooking brush. Put on a lined baking tray in oven to roast for 20 minutes while you prepare the mince mixture.

  3. In a large fry pan on a medium heat add the olive oil, diced onion, and finely chopped garlic, cook for 3-4 minutes or until golden. Next add the mince, separating into tiny pieces as it cooks for 5 mins, and mixing through with onion. Meanwhile prepare your chicken stock cube in 100ml of boiling water.

  4. Add the chicken stock, cumin, oregano, garlic powder, onion powder, salt & pepper, tomato paste, mushrooms, and precooked rice to the mixture and cook for 10 minutes on medium heat.

  5. Stuff the roasted capsicums with the mince mixture, top with cheese, and cook for 12 minutes or until cheese is melted and golden.

  6. Use tongs to lift the peppers off the tray and onto plates then finish with a side of salad leaf.




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