Lunch
Lighter Turkey Stuffed Peppers
4 servings · 90 minutes
443calories
41 gprotein
42 gcarbs
13 gfat
Per serving
Ingredients
For 4 servings
- 8 bell peppers for stuffing
- 600 g ground turkey meat
- 60 g rice, uncooked (4 heaping tablespoons)
- 1 egg
- 80 g onion (1 small)
- 2 cloves garlic
- 700 g passata (1 jar, 700 g)
- 15 g flour for thickening (1 heaping tablespoon)
- 15 g sugar (1 tablespoon)
- 1 teaspoon paprika, half teaspoon dried marjoram, 1 bay leaf, salt, pepper
Instructions
- Cut off the tops of the peppers, set them aside as caps, and scrape out the seeds and ribs.
- Rinse the rice in a strainer, grate the onion or chop it very finely. Mix together with the ground turkey, rice, egg, crushed garlic, paprika, 1 teaspoon salt, pepper and 3 tablespoons cold water. Turkey is leaner than pork, the water keeps the filling moist.
- Fill the peppers loosely, don't pack them, because the rice will swell while cooking. Replace their caps. If there is leftover filling, form it into meatballs.
- In a wide pot, bring the passata to a boil with 5 dl water, sugar, marjoram, bay leaf and a little salt. Place the peppers in it mouth-side up, put the meatballs next to them.
- Cover and cook on low heat for 50-60 minutes. It's done when the pepper is soft, the rice is cooked, and there is no pink meat in the center of the filling.
- Carefully remove the peppers, discard the bay leaf. Mix the flour smoothly with 1 dl cold water, pour it into the sauce while stirring, and cook for 3-4 minutes until thickened. Taste it: it should be sweet and sour, if needed, add more sugar or salt.
- Put the peppers back in the sauce, and serve 2 pieces at a time with plenty of sauce. The rice is already in the filling, so it's hearty even without a side dish.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
