Stuffed Peppers With Turkey Mince & Mozzeralla


Recipe

1 Large Pepper

2 tsp olive oil

110g turkey breast mince

1 onion diced

1 garlic clove

1 tsp ground cumin

130g tinned chopped tomatoes

4 mushrooms sliced

1 tsp ground cumin

2 tsp tomato puree

1 veg stock cube

Small handful of fresh basil

35g mozzeralla

Serve with a green mixed salad



Method


Pre heat oven to 190

Cut pepper in half and remove the seeds

stick into oven on a roasting tray and roast for 10-12 mins




While the peppers are cooking, heat the oil in a pan to a medium heat, add the onions and garlic, fry for 3 mins, add the turkey mince and cook until browned for a further 3-4 mins.

Season with salt and pepper

Add the cumin and mushrooms, fry for 1 minute then add the tinned tomatoes, stock cube and tomato puree to thicken.

cook for 5 mins until the sauce begins to thicken up.

If the sauce is too watery add more tomato puree.

Add fresh basil, taste and further season if required.


Fill the peppers with as much of the mix as possible, top with mozzarella cheese, return to oven until cheese has melted and turned golden.


Serve with a fresh Bistro Salad.