Turkey-stuffed red peppers

This is a gorgeous dish and great all year round. Try it with a big fresh salad in the summer, or with cooked veg on the side in the winter. Filling, tasty and fresh.



200g minced turkey
1 egg, lightly beaten
1 tbsp pitted, chopped kalamata olives
2 tsp dried oregano
sea salt and freshly ground black pepper
2 red peppers, halved and deseeded

4-8 tsp grated Parmesan cheese, to taste


Preheat the oven to 180°C/350°F/gas mark 4.

Mix the turkey, egg, olives, oregano and generous amounts of salt and pepper together.

Stuff this mixture into the four pepper halves, then top each with 1-2 tsp of grated Parmesan.

Bake in the oven for 50 minutes. Serve with a side salad or cooked vegetables.

Recipe source: Digestion: Eat Your Way to Better Health by Dale Pinnock (Quadrille: £14.99) Photography: Martin Poole

Dale Pinnock is a leading voice in eating for good health. He has a degree in Human Nutrition and Herbal Medicine and a Masters in Nutritional Medicine. He has also worked as a chef and knows the importance of using affordable, accessible ingredients in his recipes, to make it easy for us to unlock the full potential of the nutrients in our food.


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