Stuffed Bell Peppers with Ground Turkey
A vibrant dish of bell peppers filled with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 red bell peppers
- 2 tbsp olive oil (for brushing)
- 150 g canned kidney beans
- 1 Shallot
- 2 tbsp olive oil
- 400 g ground turkey
- 100 g passata
- Salt
- black pepper (freshly ground)
Instructions
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1.
Preheat the oven to 250°C with top and bottom heat.
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2.
Wash the bell peppers, lightly brush with oil, and roast in the preheated oven, turning occasionally, until the skins blacken and blister.
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3.
Remove the peppers, cover with a damp kitchen towel, let rest briefly, then peel off the skins.
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4.
Rinse the beans in a sieve, drain well, and roughly chop them.
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5.
Peel the shallot, finely chop it, and sauté in a pan with 2 tbsp oil until translucent. Add the ground turkey and cook until crumbly.
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6.
Pour in the passata, season with salt and pepper, and simmer for about 5 minutes over medium heat. Stir in the beans and adjust seasoning again.
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7.
Slice each pepper on one side, carefully remove seeds and white membranes, fill with the turkey mixture, and serve arranged with rice.
