STUFFED PEPPERS
Pre-heat oven Electric 200 C / Fan 180 C, Gas 6
Servings: 4 people
Equipment
- Roasting tin
- chopping board & sharp knife
- large pan with lid
- garlic crusher
- food processor
Ingredients
- One Cal spray
- 1 onion
- 3 cloves garlic
- 4 mushrooms
- 500 g minced turkey breast
- 1 tin chopped tomatoes
- 1 tsp dried oregano
- 1 stock pot
- 1 tbsp tomato puree
- 1 tsp red currant jelly
- 4 peppers
- 100 g cottage cheese
- 1 egg yolk
- 50 g grated cheese
- Salt & pepper
Instructions
- Peel and finely chop onion
- Wash and finely chop mushrooms
- Peel and crush garlic
- Spray pan with ‘One Cal’, add onion and mushroom and cook for a few minutes
- Add the garlic and mince, break up with wooden spoon, and cook until coloured
- Add tomatoes, oregano, stock pot, tomato puree and red currant jelly. Mix well
- Season and simmer for about 30mins
- Halve peppers and scoop out seed sand white membrane
- Place cut side up in roasting tin, season and bake 20mins
- Place cottage cheese, egg yolk and grated cheese in processor and blend
- Place tsp of cheese mixture in the base of each pepper
- Divide mince between peppers and top with remaining cheese mixture
- Sprinkle with cheese
- Bake 20-30mins
- Serve with crisp green salad and garlic bread