International dishesGrilled DishesMexicoAbout 45 minutes, including 30 minutes roasting
For a light meal that still fills you up, Mexican stuffed peppers are quick work. What makes them good is the soft sweet pepper shell around rice and meat soaked in tomato. The filling is the difficulty, since it dries out without enough liquid.
Cut across the stem end and scoop out the seeds to make two bowls, then spray a thin film of oil inside and out before filling. Simmer the filling for 3 minutes with a splash of water so it takes on flavor before it goes into the peppers.
This batch weighs about 752g, at roughly 99 calories per 100g.
Method
Heat the oven to 200C. Rinse 2 large red bell peppers, cut across the stem end and scoop out the seeds to make two bowls, set them on a tray and spray a thin film of oil inside and out.
Spray oil into a pan, add 80g of lean ground turkey and stir fry over medium heat for 4 to 5 minutes until loose and lightly browned, then add 1/2 diced red onion and 1 minced garlic clove and cook for another 2 minutes until fragrant.
Add 1/2 tablespoon of tomato paste, 1 diced fresh tomato, the juice of 1/2 lime, 125g of cooked Mexican rice and a splash of water to the pan, stir and simmer for 3 minutes, then season with salt and black pepper.
Spoon the filling into the two peppers, scatter 30g of grated reduced fat cheddar over the top and roast for 30 minutes until the peppers are soft and charred at the edges and the cheese is golden and melted.
Tips
Ground turkey is hard to find in Vietnam, so ground chicken breast works in its place.
Plain white rice or brown rice with a little paprika stirred through replaces the Mexican rice.
A splash of water while the filling simmers keeps it from drying out.
Serve hot with a green salad dressed with balsamic vinegar.
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