Ingrédients

• 2 large bell peppers (e.g., red or yellow)
• 200g lean ground turkey
• 150g cooked brown or green lentils
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 200g canned chopped tomatoes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a baking dish.
2. 2.Heat the olive oil in a non-stick pan over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. 3.Add the ground turkey to the pan, breaking it apart with a spoon. Cook until it's browned all over, which should take about 5-7 minutes.
4. 4.Stir in the ground cumin, smoked paprika, and ground coriander, and cook for one minute to toast the spices.
5. 5.Pour in the canned chopped tomatoes and add the cooked lentils. Season with salt and pepper. Let the mixture simmer for 5-7 minutes, allowing it to thicken slightly. Turn off the heat and stir in the chopped fresh parsley.
6. 6.Carefully spoon the turkey and lentil filling evenly into the prepared bell pepper halves.
7. 7.Pour about 50ml of water into the bottom of the baking dish to create steam and prevent the peppers from sticking.
8. 8.Bake for 20-25 minutes, or until the bell peppers are tender and the filling is thoroughly heated. Serve warm.

Informations nutritionnelles

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