Ever since I was a child, my Mum used to make stuffed bell peppers and they were always so tasty. As I grew up they became a favorite in my own family. I always cook my stuffed peppers in soupy sauce, instead of baking them in the oven as one would often find in recipes. They come out delicious and succulent, saturated by the tomato sauce and meat juices.
Rather than using beef mince, this time I made them with turkey mince and they came out beautiful. So, today I am sharing one of my favorite recipes that is super easy and quick to make, yet filling and healthy.
- 6 bell peppers
- 500gr turkey breast mince
- 2 medium potatoes
- 1 cup frozen corn and peas mix
- 25gr dill
- 2-3 garlic cloves
- 1 medium onion
- 500gr jar of tomato sauce or 2 cans of chopped tomatoes
- Salt and pepper for seasoning
- Boiling water
- Greek yogurt to serve with
In a big bowl prepare stuffing by grating peeled potatoes and mixing with turkey mince, and adding chopped garlic, half of dill (chopped), black pepper and salt to taste.
Wash bell peppers and carefully remove the core and seeds by cutting the top off. Using your hands, scoop the mince mix and stuff all peppers with it.
Next, in a deep cooking pot fry chopped onion until golden. Add frozen peas and corn mix and cook until it’s thawed before adding tomato sauce. Then carefully place peppers and pour boiling hot water until it covers peppers.
Bring sauce to boil and then reduce to medium heat. Cook peppers until the stuffing inside is fully cooked. Five minutes before you turn the heat off, add rest of chopped dill, and salt and pepper to taste.
Serve peppers with a dash of Greek yogurt. Mmm, they are so hearty but lean meat also means they are light and healthy. Enjoy!
Happy cooking! xx