Low-carb pepper boats with turkey

Low-carb pepper boats with turkey: red peppers, turkey mince, passata and cheese from the oven – hearty, with plenty of protein and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 350 kcal per serving
• Protein: 38 g
• Fat: 15 g
• Carbs: 15 g

Ingredients

• 300 g turkey mince
• 150 g passata
• 1 onion
• 50 g grated cheese
• 1 tbsp olive oil
• 2 red peppers
• 1 tsp oregano

Method

You’ll need: oven · frying pan · chopping board · knife · wooden spoon

1. Preheat the oven to 200 °C (180 °C fan) and halve the peppers lengthways. Remove the seeds and white membranes.
2. Peel the onion and dice it finely. Heat the olive oil in a frying pan and fry the onion briefly.
3. Add the turkey mince and fry until crumbly. Stir in the passata and oregano and let the mixture reduce briefly.
4. Divide the meat mixture between the pepper halves. Sprinkle the cheese over the top.
5. Bake the stuffed peppers at 200 °C for 20–25 min until the peppers are soft and the cheese has melted.
6. Serve the pepper boats hot, straight from the oven.

Good to know

When you want something uncomplicated that's still really good, these pepper boats are right up my street. Juicy, full of flavour and on the table without much effort.

Swaps

Turkey mince → chicken mince (similar protein content), grated cheese → feta (more flavour, often a little less processed), passata → chopped tomatoes (more texture, similar nutrients), olive oil → ghee (heat-stable and aromatic)

Allergens

Contains milk (cheese). Usually good for children if mildly seasoned. In pregnancy, fine as long as the meat is cooked right through and you choose cheese made from pasteurised milk.