Vibrant bell peppers filled with a savory mixture of lean turkey mince, protein-rich lentils, and aromatic Mediterranean herbs. A wholesome, budget-friendly, and complete meal baked to perfection.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 4 large bell peppers (any color)
- 400g lean turkey mince
- 100g brown or green lentils, dry
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 400g tomato passata (sieved tomatoes)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1.Preheat your oven to 200°C (180°C fan). Cook the lentils according to package directions. Typically, rinse and simmer in water for 20-25 minutes until tender. Drain and set aside.
- 2.While lentils cook, cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
- 3.In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 4.Add the turkey mince to the pan, breaking it up with a spoon. Cook until browned all over. Drain any excess fat.
- 5.Stir in the cooked lentils, half of the tomato passata (200g), dried oregano, salt, and pepper. Simmer for 5 minutes for the flavors to meld.
- 6.Spoon the turkey and lentil mixture evenly into the bell pepper halves. Pour the remaining tomato passata around the peppers in the baking dish.
- 7.Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through. Garnish with fresh parsley before serving.
Nutrition Information
Why this recipe
This recipe is a powerhouse of balanced nutrition. Lean turkey provides high-quality protein, lentils add plant-based protein and fiber for digestive health, and bell peppers are packed with vitamin C and antioxidants for a strong immune system.
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