Filling Turkey and Eggplant Stuffed Peppers
These turkey and eggplant stuffed peppers are perfect when you want something unique to serve. It's packed with veggies, so you know you're getting nutrients.
Ingredients
5 large red pepper (red capsicum)
2 pounds ground turkey (minced turkey) - free-range 
1 large yellow onion - diced
1 large eggplant (brinjal, aubergine, or guinea squash) - diced
6 cloves garlic - diced
2 tablespoons coconut oil
2 teaspoons oregano
1 teaspoon Sea salt
6 tablespoons tomato paste - organic
1 teaspoon ground black pepper - to taste
1 tablespoon parsley - chopped, for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cost a large baking pan with 1 tablespoon of coconut oil.
- Cut each bell pepper in half and the out seeds and stem, then place face up on the baking sheet and set aside.
- Heat 1 tablespoon of coconut oil in a large skillet over medium heat
- Add in the turkey, garlic, onion, oregano and salt, and cook until turkey has browned on the outside.
- Add diced eggplant and tomato paste, and cook until the eggplant is soft and the turkey is cooked through.
- Remove the pan from heat, and drain the liquid from the pan
- Spoon the turkey mixture into each bell pepper half, making sure to stuff them firmly and full.
- Bake for 15 minutes; the peppers should be soft and stuffing browned.
- Serve warm with a sprinkle of freshly chopped parsley, and enjoy.
Nutrition
Calories: 352kcalCarbohydrates: 24gProtein: 47gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 100mgSodium: 720mgPotassium: 1364mgFiber: 8gSugar: 14gVitamin A: 5578IUVitamin C: 221mgCalcium: 61mgIron: 3mg
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