RECIPE: Mince-Stuffed Red Peppers
Avoiding carbs like the plague? Us too. Here’s a simple carb-free low-fat dinner.
4 firm red peppers, halved and deseeded
500g turkey mince
2 shallots, finely chopped
2 cloves garlic, finely chopped
50g grated Parmesan
1 tbsp dried oregano
Preheat the oven to 180C.
Put a drizzle of olive oil in a pan over medium heat and cook the mince until browned. Add in the shallots and garlic, and sauté until softened. Sprinkle in the oregano and season to taste. Set aside.
Bake the red pepper halves for about 5 minutes until they soften slightly, then fill them with the mince, top with Parmesan and return to the oven for about 10 to 15 minutes until the cheese melts.