Turkey Stuffed Peppers
Mbushur Speca me Gjel Deti

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Turkey Stuffed Peppers

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Ingredients

Adjust Servings:
3 Red Peppers
3 Green Peppers
6 Handfuls Turkey Approx. 400g
75g Rice
40g Tomato Puree
3 Diced Onions
1 Tbsp Rosemary
1 Tbsp Basil
Salt
Pepper
Olive Oil

Nutritional information

157
Calories
8.3g
Sugar
0.3g
Sat Fat
3.6g
Fat
13g
Protein
18.2g
Carbs
1/6
Serving
Cuisine:

Ingredients

Directions

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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 Mixture

Start 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 Peppers

Stuff 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

Cooking

Bake in the oven on 180 degrees for 1 hour turning occasionally if desired

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