Stuffed peppers with turkey and rice

50 min · 4 servings · 531 kcal

Nora Beckett · @norapreps

Rice goes in half-cooked. Fully cooked it swells, splits the pepper and dries out; raw it never softens.

Ingredients

• red pepper800 g
• turkey mince450 g
• rice120 g
• canned tomatoes300 g
• white beans200 g
• feta100 g
• onion100 g
• olive oil1 tbsp
• garlic3 pc
• cumin1 to taste
• parsley1 to taste
• salt1 to taste

Instructions

1. Heat the oven to 190 °C. Boil the rice 7 minutes only and drain.
2. Brown the turkey with the onion and garlic, then stir in the rice, half the tomatoes, the drained beans and cumin.
3. Halve the peppers, fill them, and set them snugly in a dish with the rest of the tomato and a splash of water.
4. Cover and bake 25 minutes, then uncover, crumble the feta over and give it 5 more.
5. Keeps three days and reheats better than most stuffed things.

Per serving