Stuffed Capsicums

Ingredients

• 2 red capsicums

• 1 ½ tbsp olive oil plus an extra drizzle

• 240g lean turkey breast mince

• ½ onion chopped

• 1 garlic clove, grated

• 1 tsp ground cumin

• 4 mushrooms, sliced

• 400g can chopped tomatoes

• 1 tbsp tomato puree

• 1 chicken stock cube

• handful fresh oregano leaves

• 150g green vegetables (spinach, kale, broccoli, green beans)

Method

1. Heat oven to 180C. Halve the capsicums lengthways, then remove the seeds and core but keep the stalks on. Rub the capsicums with olive oil and season well. Put on a baking tray and roast for 15 mins.

2. Meanwhile, heat 1 tbsp olive oil in a large pan over a medium heat. Fry the mince for 2-3 mins, stirring to break up the chunks, then set aside.

3. Wipe out your pan, then heat the rest of the oil over a medium-high heat. Add the onion and garlic, stir-fry for 2-3 mins, then add the cumin and mushrooms and cook for 2-3 mins more.

4. Tip the mince back into the pan and add the chopped tomatoes and tomato purée. Crumble in the stock cube and cook for 3-4 mins, then add the oregano and season. Remove the capsicums from the oven and fill them with as much of the mince as you can.

5. Slide the capsicums onto a plate and serve alongside a pile of your favourite greens and source of carb

Nutrition Information

Serves 2

Calories: 428

Fat: 28.7g

Carb: 14.1g

Protein: 23g