Friday, March 17, 2017

Chipotle Turkey Stuffed Peppers




I'm a big fan on Mexican food; nachos, burritos, tacos etc. They can be so calorific though so I'm always looking for ways to have the flavour of Mexican food, without all the SmartPoints. These stuffed peppers do exactly that. I'd been thinking about what I could use to stuff peppers for a while and just started having a play around with some flavours before I decided on this one. Chipotle paste is quite hot, but it is full of lovely smoky deep flavour as well which really goes well with everything here. I always need to cool it down with a little greek yoghurt (which is a great substitute for sour cream in any Mexican recipe) for an extra SmartPoint and like any Mexican food you can't go wrong by adding a little salsa, jalapeƱos & avocado (if you have the SmartPoints for it). 


For a quick homemade salsa, just finely chop some fresh ripe tomatoes, red onion and coriander. Mix together with some lime juice and lots of salt & pepper. If you like it hot, add in some chopped chilli. 

Serves: 4
SmartPoints per Serving: 5
SmartPoints on NoCount: 2
Ingredients: 
4 mixed colour peppers
400g lean turkey mince
100g Bulgar Wheat
1 red onion, chopped
1 cloves garlic crushed
1 tbsp Chipotle Paste
1 tsp smokey paprika
1/2 tsp ground cumin
60g low fat mature cheddar
Salt & Pepper
Chopped fresh coriander

Preheat the oven to 180C. Half the pepper and remove the seeds. Place cut side down on a oven tray and cook in the oven for around 5-7 minutes until just softened but still holding the shape. Turn around on the tray and set aside. 

Cook the bulgar wheat according to packet instructions. Fry the onion in a little spray oil until softened and add the turkey mince, garlic, paprika and cumin and cook for 3-4 minutes ensuring the turkey mince is broken up. Add the chipotle paste, cooked bulgar wheat and a splash of water and cook for another couple of minutes. Season to taste. 

Divide the mixture between the pepper halves and top with grated cheese. Cook in the oven for about 20 minutes, until the peppers are soft and the cheese is golden. Serve topped with the chopped coriander. 

I served mine with some roasted paprika spiced butternut squash cubes and it made for a very filling dinner indeed. I have 2 portions in the freezer which I will be pulling out next week. They were frozen before adding the cheese and roasting if you want to try yourself. When I defrost them I will update this if it ended up being a disaster! 

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