Turkey Stuffed Capsicums
Serves 4
4 large red capsicums
1/3 cup olive oil or rice brand oil
1 brown onion, finely chopped
2 cloves of garlic, finely chopped
300gms lean turkey mince
1 tbsp dried oregano
1/2 cup continental parsley, chopped
1/3 cup mint, chopped
1 carrot, finely diced
1 tbs pimenton ( smoked paprika )
400g can of chopped tomatoes
1/2 cup long grain rice or quinoa
salt and pepper
1/2 cup Parmesan cheese
Nuts & Bolts
Heat 1 tbsp of oil in a pan over medium heat. Add onions, cook for 5 minutes or until soft. Add garlic and carrot cook for 1 minute. Add turkey mince, cook and stir with a wooden spoon to break up all the mince, cook for 5 minutes. Add tomatoes, herbs, pimenton, rice or quinoa and 3/4 cup of water. Add salt and pepper to taste. Bring to a simmer, reduce heat to low and simmer for 7 minutes, or until sauce starts to thicken.
Preheat oven 180c-190c. Slice tops of capsicums, reserve tops for later. Scoop out seeds and membrane. Place capsicums in a lined baking tray.
Once mixture has cooled slightly mix through Parmesan cheese. Divide mixture between the 4 capsicums. Place tops on each capsicum. Drizzle remaining oil over the top bake for 45 minutes.
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.