Ingredients
- 3 Red Peppers
- 3 Green Peppers
- 6 Handfuls TurkeyApprox. 400g
- 75g Rice
- 40g Tomato Puree
- 3 Diced Onions
- 1 Tbsp Rosemary
- 1 Tbsp Basil
- Salt
- Pepper
- Olive Oil
Directions
This turkey recipe can be made with fresh turkey mince however, I prefer using left over turkey from a roast – especially at Christmas time. These lovely turkey stuffed peppers beat the traditional left over turkey curries and turkey sandwiches.
Steps
1 Done | Prepare the MixtureStart off with a hot frying pay and brown the onions for 2 minutes in some olive oil. Add the rosemary, basil, salt, pepper and tomato puree - cooking together for a few minutes. |
2 Done | Add the turkey (broken into chunks or diced) and stir well. |
3 Done | You need to ensure there is at least 1cm of juice once all ingredients are in the pot, add a little olive oil to top up the level and then leave to sweat n a medium heat for 10 minutes. |
4 Done | Turn off and leave to cool for 15 minutes. |
5 Done | Once the turkey mixture is cooled, stir in the rice just before you stuff the peppers. |
6 Done | Stuff the PeppersStuff the peppers with the mixture ensuring you push some all the way down and each one is completely full. As each one is done, place into a casserole dish. If there is any mixture left, place into the dish around the stuffed peppers. |
7 Done | CookingBake in the oven on 180 degrees for 1 hour turning occasionally if desired |
