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Stuffed Sweet Peppers

An inniovative and tasty recipe in which peppers are stuffed with mince and many fresh ingredients.


  • 400g turkey mince

  • 2 medium tomatoes – peeled and deseeded

  • ½ cup wild rice

  • ½ cup basmati rice

  • 1 avocado diced

  • ¼ - ½ red onion diced finely

  • 1 chorizo diced

  • 2 cloves of garlic finely chopped

  • 2 tsp coriander chopped

  • 6 sweet peppers – the long ones

  • Salt and pepper

  • Olive oil

  • For the sauce:

  • 1 can of chopped tomatoes blitzed smooth

  • 1 tsp smokey tomatina spice mix

  • ¼ tsp chili powder

  • 20g of grated dark chocolate 70%

  • Blue Berries


  • 1.

    Cook wild rice in about 1 part rice to 5 parts water for about an hour or until the rice cracks and splits open.

  • 2.

    Cook basmati as per usual.

  • 3.

    Fry chorizo in olive oil until it starts to color then add the garlic – cook for a few minutes and then add in the turkey.

  • 4.

    Once turkey is just cooked through season with salt and pepper and mix through coriander then remove from pan and set aside.

  • 5.

    Mix rice, tomato, onion and avocado together then add the meat and thoroughly mix.

  • 6.

    Cut the peppers on the diagonal about 3 – 4cm from the stem, remove the seeds and then stuff with the rice and meat mix using the thick end of a chop stick to push the stuffing deep down into the bottom of the pepper.

  • 7.

    Stuff the lid also. Place on a lightly oiled baking tray, spray pepper with oil and bake in an oven until cooked – ie it will be soft to touch and slightly colored.

  • Sauce: :

  • 1.

    Blitz tomatoes into a puree and bring to a simmer in a sauce pan.

  • 2.

    Add the tomatina and chilli and simmer for a few minutes then add in the grated chocolate and make sure it melts completely through the sauce.

  • 3.

    Check for seasoning.

  • To Serve: :

  • 1.

    Put some sauce in the middle of a plate and place a pepper on top of the sauce.

  • 2.

    Scatter some Blue Berries around the pepper and in the sauce, garnish with some coriander.

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