Roast pepper filled with spicy turkey

The flavour of the roast pepper is lush with the turkey, you can easily step this meal up or down by reducing the turkey for SS+ or adding your rice portion for Step 3.

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  1. Cut a green pepper into an 80g portion- start by slicing off the top and weighing it- keep slicing until it’s 80g and save the slices for another recipe. This makes sure you retain a little ‘cup’. Slice the bottom to make it flat (don’t make a hole though!) if it does not stand upright on it’s own.
  2. Spray inside and out with some frylight and roast at 180C for 20 minutes.
  3. Whilst roasting, put your 245g turkey breast mince into a ceramic pan and add in garlic, ginger, ground cumin, chilli flakes or powder to taste. Start frying off and add in lemon juice to finish.
  4. Once the pepper has roasted, place on a plate and fill it with the turkey mince.
  5. Yoghurt and mint dip is a great addition.

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© Chanden/charliekilosugar 2015. Original content please do not reproduce.

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