Turkey and Rice Stuffed Peppers
Makes 2 servings

INGREDIENTS
300 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.)
320 g Red pepper (Two large peppers. Choose ones that sit flat when halved.)
80 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
60 g Onion
2 cloves, about 6 g Garlic
200 g Chopped tomatoes, tinned
25 g Feta
A teaspoon Ground cumin
A teaspoon Smoked paprika
A handful, chopped Fresh parsley
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Salt

METHOD
1. Heat the oven to 200°C. Halve the peppers lengthways through the stalk, pull out the seeds and lay them cut side up in a baking dish.
2. Soften the onion in a sprayed pan for five minutes, then add the mince, garlic and spices and cook until the meat has lost its pink. Stir in half the tomatoes, the rice, parsley and salt.
3. Pack the filling into the pepper halves, pour the rest of the tomatoes around the base of the dish and crumble the feta over the top.
4. Cover with foil and bake for twenty-five minutes, then uncover and bake for ten more until the peppers have slumped and the feta has browned at the edges.

Contains milk.

RECIPE NOTES
The quantities above make 2 servings, which is two stuffed halves each. The figures shown are per serving.
Rice is the smaller share of the filling here, so the meat does most of the work. Doubling the rice adds about 50 kcal a serving and makes the filling looser.

Full recipe: https://www.getfuel8.com/recipes/turkey-rice-stuffed-peppers
