- 3 Red Peppers
- 3 Green Peppers
- 6 Handfuls TurkeyApprox. 400g
- 75g Rice
- 40g Tomato Puree
- 3 Diced Onions
- 1 Tbsp Rosemary
- 1 Tbsp Basil
- Olive Oil
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.
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.
Add the turkey (broken into chunks or diced) and stir well.
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.
Turn off and leave to cool for 15 minutes.
Once the turkey mixture is cooled, stir in the rice just before you stuff the peppers.
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.
Bake in the oven on 180 degrees for 1 hour turning occasionally if desired