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  • Ingredients

  • Half way there

  • Ready for the oven

Turkey Pepper Boat Melts

Here’s an old classic brought bang up to date -‘ Turkey Pepper Boat Melts’ replaces the old stuffed peppers! I’ve been thinking about developing a nice recipe with turkey mince for a while. It’s so good for you and so under utilised, it’s low cost and low fat. So I’m trying for simple tasty recipes with a HEALTHY EPLS edge and I think i’ve managed it! Yipyar!

This recipe is also very low carb which is also a bonus. You should have a try, I think you’d be surprised at just how tasty it is. I’ve added a touch of chilli as I like a bit of spice BUT you really don’t need to. Make sure you get a really strong Cheese that way you can use less and still get the flavour. I choose my fave cheese of the moment Comte! It seeps through and makes these Turkey Pepper Boats so juicy and yummy.

I had a plate full served with a little stir fried Courgetti – I’m trying to be uber good. It’s almost summer :-) BUT I will not eat boring flavourless low fat bought food. I would rather take healthy ingredients and try and turn them into something really tasty and satisfying . I think using baby mixed coloured peppers also makes them look super cute

I hope you’ll give these Turkey Pepper Boat Melts  a try and if you do please leave me a comment below, I love to receive your comments #HEALTHYEPLS

Thanks Cx

Ingredients

  • 8 Mixed BABY peppers
  • 250g Turkey breast mince (2% fat)
  • 2 shallots or 1/2 brown onion, finely diced
  • 1 Clove Garlic – sliced & diced finely
  • Chicken stock cube
  • Good hand full of mushrooms, sliced & diced
  • Good handful Cherry tomatoes, halved
  • Touch of Red Chilli, deseeded and finely chopped (optional)
  • Salt & Black Pepper
  • Handfull Basil leaves, torn
  • 75g-100g Medium Matured Cheddar Cheese,  sliced

Preparation Method

  1. Preheat the oven 200C/400F/Gas 6
  2. In a large frying pan add your turkey mince, garlic & onions – fry over a high heat for 10 minutes until it starts to brown and there’s no pink!
  3. Add chopped mushrooms, crumble the stock cube and season, fry for a further 5 minutes, stirring often, finally stir in the tomatoes and give it another 5 minutes.
  4. Stir in the torn basil leaves (reserve a few leaves for garnish), stir and remove from the heat
  5. In the meantime slice your peppers lengthways. Remove seeds and insides, lay them in an oven proof dish
  6. Stuff the peppers with the turkey mince mix and top each one with a slice of Cheese
  7. Pop in the oven for 25- 30 minutes and bake until golden
  8. Serve – garnish with a little basil and dig in!

 

 

 

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Comments

Vicki Montague says:
I really like the look of these! I love stuffed peppers whatever they are stuffed with!
Angela says:
These looks so Yummy! Thank you for sharing, Pinned :-)
Rachael says:
These were really simple to make and delicious to eat. Hubby went back for thirds!
Carole says:
Fantastic - prepared ahead & a big hit with all. I did' have a chili so added a sprinkle of chili powder.
    Clare x says:
    Oh fab to have your comments and so glad you liked Cx
Paula J says:
Yum! Just had these for tea and they're super yummy and easy! Thank you for another winner!
poppy dorcas says:
I have today discovered your site. Wonderful! I've found more recipes here that I will enjoy, than in any of the low carb and spiraliser books I've recently brought. Thank you!
Susan says:
Clare think I best these a go 😋😋😋😋😋😋😋😋
    Clare x says:
    You should Cx
Susan says:
These stuffed pepper first class Clare , sorry forgot to take pictures 👍👍👍👍
    Clare x says:
    Ha ha - naughty girl! Glad you enjoyed Cx