Bell Peppers Stuffed with Turkey and Rice

Ingredients

• 4 red bell pepper halves
• 200 g cooked long-grain rice
• 200 g Turkey breast fillet
• 200 g spinach
• 1 onion
• 2 tbsp plant oil
• 2 dried tomatoes (in oil)
• Salt
• black pepper (ground)

Instructions

1. 1.

   Trim a lid from each bell pepper, remove seeds and membranes, wash. Cut the flesh into small cubes.

2. 2.

   Slice the turkey breast and quickly sauté in 1 tbsp hot oil in a non-stick pan, seasoning with salt and pepper; set aside.

3. 3.

   Wash, trim, and wilt spinach in lightly boiling salted water while stirring until it wilts; drain, shock in cold water, then dry. Gently squeeze out excess moisture by hand and fluff again.

4. 4.

   Peel the onion and sauté until translucent in the remaining oil; add spinach and cook for a few minutes, seasoning with salt and pepper.

5. 5.

   Drain the dried tomatoes, pat them dry, and dice finely.

6. 6.

   Combine all ingredients with cooked rice, season with salt and pepper, and fill the bell peppers. Add a splash of water, cover, and bake at 200°C for about 30 minutes.