Loaded Capsicums: A simple, colourful and delicious meal.
Preheat oven to 180 degrees celsius. Take out baking dish and place to the side.
In a wok or a large saucepan, sauté the onion and garlic over medium heat until both become lightly golden. Add the turkey mince and olive oil and stir.
Add the cumin, salt, pepper and worcestershire sauce and continue stirring until brown, breaking up the mince.
Once turkey has browned, add in the couscous. Note: you also have the option here to exchange this for quinoa, which is a healthier option. Add the chicken stock to the pan immediately after couscous, stir.
Add in the shredded carrot and peas and let simmer for approximately 10 minutes.
Prepare the capsicums by slicing in half longways. Take out the seeds and the white membranes inside. Lay in baking tray.
With a spoon, fill each of the capsicum as much as you can and lay back down in tray. Sprinkle the cheese on top of each one.
Pour approximately half a cup of chicken stock into the dish and cover with foil. Bake for 20-25 minutes or until the capsicum is soft and the cheese is golden.
Serve up two capsicums on the plate and garnish with spring onion.
(you will most likely have left over turkey-couscous filling, place the remaining filling and with any left over capsicums into containers for lunches/dinner the following day)
Serving Size 1
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat oven to 180 degrees celsius. Take out baking dish and place to the side.
In a wok or a large saucepan, sauté the onion and garlic over medium heat until both become lightly golden. Add the turkey mince and olive oil and stir.
Add the cumin, salt, pepper and worcestershire sauce and continue stirring until brown, breaking up the mince.
Once turkey has browned, add in the couscous. Note: you also have the option here to exchange this for quinoa, which is a healthier option. Add the chicken stock to the pan immediately after couscous, stir.
Add in the shredded carrot and peas and let simmer for approximately 10 minutes.
Prepare the capsicums by slicing in half longways. Take out the seeds and the white membranes inside. Lay in baking tray.
With a spoon, fill each of the capsicum as much as you can and lay back down in tray. Sprinkle the cheese on top of each one.
Pour approximately half a cup of chicken stock into the dish and cover with foil. Bake for 20-25 minutes or until the capsicum is soft and the cheese is golden.
Serve up two capsicums on the plate and garnish with spring onion.
(you will most likely have left over turkey-couscous filling, place the remaining filling and with any left over capsicums into containers for lunches/dinner the following day)
