Stuffed Bell Peppers

A roasted bell pepper, stuffed with a smokey chilli turkey mince filling, and topped with a sprinkling of melt-in-your-mouth cheese. Does it get any better than this?

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Serves 1

100g of turkey mince meat (under 5% fat)

1 red or yellow bell pepper

1/2 red onion

1/2 packet of chilli seasoning (I use Old El Paso Smokey BBQ)

1/2 can of canned tomatoes

1/2 cup grated cheese (low fat)

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Method:

For the peppers:

1) Preheat the oven to 180°C.

2) Take your bell pepper and cut it in half (removing the stem, bitter white sections and seeds).

3) Place the bell pepper halves into a tray and pour or spray a small amount of oil over top.

4) Place the tray into the oven and cook for 20-25 minutes (flip the pepper halves part way).

5) Whilst the peppers are in the oven, move onto the chilli filling.

For the chilli:

1) Dice the red onion (medium to small cubes).

2) Place in a frying pan with some light fry spray or coconut oil and begin to cook through on a medium/high heat.

3) Push the onion to one side of the frying pan and add the raw turkey mince.

4) Break apart and cook the turkey mince (it will be completely white when cooked).

5) Add the canned tomatoes and chilli seasoning.

6) Mix until the sauce bubbles, then turn down the heat to simmer.

Final Touches:

1) Take the cooked halved bell peppers and fill them with the chilli filling.

2) Top the stuffed peppers with a little grated cheese.

3) Place the tray back into the oven and cook for 5-10 minutes (until the cheese is melted and starting to crisp).

4) Plate up and serve with fresh parsley or mint!

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Nutritional information:

Total fat - 3g

Total calories - 200kcal

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Disclaimer: Please bare in mind that the nutritional information given in this blog is subject to the brands that are used, as well as the online information provided for each brand.