Turkey Stuffed Bell Peppers
- 5 bell peppers
- 1 tablespoon coconut oil
- 2 cloves garlic
- 1/2 tablespoon minced basil
- 1 yellow onion, minced
- 1/2 tablespoon minced rosemary
- 1 teaspoon dried parsley
- dash of sea salt and pepper
- 500 g ground turkey
- 1 tomato, chopped
- 1/2 cup of passata
Bring a large pot of water to boil, add a pinch of sea salt. Cut the tops off the bell peppers and remove the seeds. Place in the boiling water, using a spoon to keep them submerged for 3 minutes or until the skin is slightly softened. Drain and set aside.
Preheat the oven to 170 C degrees. Prepare a baking pan with parch paper and set aside.
In a frying pan heat the coconut oil on medium. Add the garlic, basil, onion, rosemary, parsley, salt and pepper. Cook for about 5 minutes, until the onions begin to soften. Add the ground turkey and continue to heat until the meat is browned. Add the tomato and cook for another 2 minutes.
Remove the pan from heat. Pour the passata into the turkey mixture and mix well.
Stuff each prepared bell pepper with the turkey mixture and place on prepared baking sheet. Cook for 15 minutes until the bell peppers are tender.
Enjoy on its own or serve it with salad, rice, or potatoes.