Baked Red Peppers Stuffed With Goodness
These. Are. Yummy. Fact. AND they’re super full of nutrients to make your body smile from the inside out!
Since embarking on a quest for healthy goodness at the beginning of April one major thing I’ve noticed (probably very belatedly compared to everyone else) is how many cheeky little unhelpful added extras there are to food that I had thought was pretty good for me! I’ve certainly discovered the value (and reaped the results) of cooking from scratch using only the good stuff! It took a fair amount of scouring food labels at the start but I’ve started to work out what is literally what it says on the tin and what is actually a chemically or sugar enhanced flavour. And my tastebuds can now certainly notice the difference!
The problem is, you don’t want to sacrifice flavour (I wouldn’t have the willpower to anyway!) in pursuit of nutrition or it will make you miserable and simply crave the taste of sugar and fat. So I started to experiment a little bit with foods I know are full to the brim of nutrients and other goodness, and to come up with meals that taste yummy, are within my price range and that I can prepare in bulk to freeze in my trusty tupperware.
- 6-8 Red bell peppers
- 800g Lean turkey mince or lentils
- 100g Quinoa
- 400ml Carton of passata
- 400ml Can of mixed pulses
- 175g Can of sweetcorn
- 2 Sweet potatoes
- 150g Butternut squash (optional)
- 2 Cloves garlic
- 1 Onion
- Oregano (fresh or dried)
- 50g Kale, Spinach or a mixture of the two
- Lemon juice
- Preheat the oven to 180°C
- Put the quinoa into a pan of boiling water for 15-18 minutes until cooked, then drain the water.
- Chop the sweet potatoes (and butternut squash if you have it) into small chunks (about 1cm big) then place them onto a baking tray lined with greaseproof paper. You don’t need any oil – promise! Don’t put them in the oven just yet – that comes a little later.
- De-seed and halve the red bell peppers (if using for meal prep you need to halve them to fit into tupperware – if you’d prefer them whole like in the picture then go for it – the recipe is the same!) and place them on a baking tray with the inside facing upwards. Again, no oil needed.
- Chop the onion and garlic, then pop them into a frying pan on a medium-high heat with about 2 tablespoons of lemon juice for a couple of minutes
- If you are using meat add in the turkey and stir until cooked
- Add in the oregano
- Add the passata, mixed pulses, sweetcorn (and lentils if using) and stir for a few minutes
- Finally add the cooked quinoa and kale/spinach for a few minutes and stir well
- Spoon the cooked mix into the prepared bell peppers
- Place the baking trays with the bell peppers into the oven along with the baking tray of sweet potato and butternut squash.
- Cook for 30-35 minutes.
- Leave everything on the baking trays to cool for a couple of minutes then transfer the bell peppers to plates or tupperware.
- Add the baked sweet potato and butternut squash.