Soft roasted peppers filled with lean turkey, courgette, tomato and rice, topped with a little bubbling mozzarella.
Ingredients
Stuffed peppers
4 large red or yellow peppers
400g turkey mince
1 small courgette, diced
1 onion, finely diced
2 garlic cloves, crushed
250g cooked brown rice
400g tin chopped tomatoes
1 tsp dried oregano
1 tbsp olive oil
80g grated mozzarella
2 tbsp chopped fresh parsley
Salt and black pepper
Instructions
1
Heat the oven to 200°C/180°C fan. Slice the tops from the peppers and remove the seeds and white membrane. Stand them in a baking dish and bake for 10 minutes while you prepare the filling.
2
Heat the oil in a frying pan and soften the onion for 4 minutes. Add the turkey mince and cook until browned, breaking it up with a spoon.
3
Add the courgette and garlic and cook for 3 minutes. Stir in half the chopped tomatoes, the cooked rice and oregano. Season well.
4
Spoon the filling loosely into the four peppers. Pour the remaining tomatoes around them, top each pepper with mozzarella and bake for 20–25 minutes until the peppers are soft with natural wrinkles and the cheese is golden.
5
Scatter with parsley and serve.
Note
Choose naturally shaped peppers with around four broad lobes rather than unusually segmented peppers. Do not over-pack the filling.
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