Turkey Stuffed Peppers

August 28, 2018



This is one of my go to recipes when I know I won't have time to organise dinner and need to prepare something in advance. It comes together really quickly and can be kept in the fridge overnight before baking. I used ingredients that I usually always have on hand in the pantry and fridge and I feel like the combination together pack them full of flavour. My brother doesn't like capsicum so I simply just take the turkey mixture and roll his into little meatballs. 


RECIPE (serves 6)



For the turkey mix - 

1kg ground turkey mince

2 tbsp olive oil

1 egg

½ cup pitted and sliced olives

¼ cup grated pecorino cheese

½ cup almond meal

2 tbsp dried oregano

1.5 tbsp salt


For the peppers - 

3 large red capsicums

2 tbsp olive oil



1. Combine the turkey, 2 tbsp olive oil, egg, olives, cheese, almond meal, oregano and salt in a large bowl.

2. Cut the capsicums in half (length way) and remove all the seeds so they look like hollow shells.

3. Using the olive oil, grease the bottom of a large tray so the capsicums don’t stick.

4. Place the capsicums on the tray next to each other and lightly sprinkle with a bit of salt.

5. Distribute the chicken mixture evenly into each of the capsicums.

6. Bake in a 180C oven for about 35 minutes or until the turkey is completely cooked through.












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