Raw materials
2 red peppers (about 220 g)
1 ½ tablespoons olive oil
240 g ground lean turkey breast (under 8% fat)
½ small onion, chopped
1 clove of garlic, grated
1 teaspoon ground cumin
3-4 mushrooms, sliced
400 g canned diced tomatoes
1 tablespoon tomato paste
1 chicken stock cube
a handful of fresh oregano leaves (or dried)
60 g mozzarella, grated
150g green vegetables (spinach, kale, broccoli, mangetout or green beans) to serve
Preheat the oven to 190 degrees. Halve the peppers lengthwise, remove the seeds and cores, but leave the stems on. Drizzle the peppers with olive oil and season well. Place on a baking sheet and bake for 15 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Fry the ground beef for 2-3 minutes, stirring to break it up into small pieces, then remove to a plate.
Then heat the remaining oil over medium-high heat. Add the onion and garlic, stir-fry for 2-3 minutes, then add the cumin and mushrooms and cook for another 2-3 minutes.
Return the minced meat to the pan and add the chopped tomatoes and tomato paste. Add the stock and cook for 3-4 minutes, then add the oregano and season. Remove the peppers from the oven and fill them with as much minced meat as possible. Top with the cheese and return to the oven for 10-15 minutes until the cheese starts to brown.
Carefully transfer the peppers to a plate and serve with your favorite vegetables.
