Baked peppers with turkey and black bean chilli
Stuffing some bell peppers with leftovers is a great way to create a quick lunch. Added to a bowl of mixed grain salad, you have a complete meal with minimal effort.
Servings: 2
Calories: 446kcal
Ingredients
- 1 bell pepper large (or 2 small)
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 150 g turkey and black bean chilli or similar (ie. Bolognese)
- 60 g feta cheese or cheddar cheese
- 100 g broccoli cut into very small florets
- 100 g cooked quinoa or rice
- 1/4 red onion finely diced
- 20 g walnuts broken into small pieces
- 50 ml french dressing see notes for recipe
Instructions
- Pre-heat the oven to 180 °C
- Cut your pepper in half through the stem (if it's still intact) and de-seed. If your peppers are small, then use 2. Place them in a baking dish, it's good if they fit snugly so they don't move around. Spray or drizzle with a little olive oil, season, and place in the oven for 15 minutes.
- Take your broccoli and cut into small florets. Place in a small baking dish, toss in 1/2 tsp oil, and season. Place this in the oven for 10 minutes.
- Take your 2 serving bowls and share out the cooked quinoa (or rice). Sprinkle over the finely diced red onion and small walnut pieces.
- When your peppers have had 15 minutes, remove from the oven and spoon in the leftover chilli. Top with large, crumbly chunks of the feta cheese, season with a little more pepper, and put back in the oven for a final 15 minutes.
- When the broccoli is cooked, put half in each bowl, drizzle over the dressing and mix thoroughly.
- Take your stuffed peppers out of the oven when the time is up, and place one on top of the salad in each bowl and enjoy.
Notes
- I spray a lot of olive oil directly on food or into pans. I find it distributes it much better, and you use a lot less oil. You can find refillable bottles in a lot of shops and online.
- To make a simple French dressing, add 6 tbsp of extra virgin olive oil, 2 tbsp apple cider vinegar, a teaspoon of Dijon mustard into a small jam jar, season with a little salt and pepper and shake well to mix. For this salad, I also like to add 1/2 tsp of dried oregano.
- You could always cook this meal for dinner, rather than lunch. Simply increase the amount of grains and vegetables in your bowl, and double the quantity of peppers and filling.
- This is another salad where you can add in whatever takes your fancy, and whatever you need to use up in the fridge.
Nutrition
Calories: 446kcal | Carbohydrates: 27g | Protein: 17g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 54mg | Sodium: 856mg | Potassium: 564mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2457IU | Vitamin C: 122mg | Calcium: 213mg | Iron: 2mg