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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