Servings: 3 · Prep Time: 10 mins · Cooking Time: 35 mins
Total Time: 45 mins

Dinner | Lunch | Salads & Starters

These Mediterranean inspired bell peppers are stuffed with minced turkey, cauliflower rice, tomato and basil, topped with a sprinkling of tangy goats cheese. These bell peppers are a great lunch option if serving one pepper half or two pepper halves make for a filling dinner served with a green salad.


  • minced turkey thigh meat (250g)
  • goats cheese (2 tbsp crumbled)
  • olive oil (2 tbsp)
  • tomato pur�e (1 tbsp)
  • red bell pepper (1 medium)
  • yellow bell pepper (1 medium)
  • green bell pepper (1 medium)
  • dried oregano (1 tsp)
  • garlic (1 clove minced)
  • tomato (1 medium diced)
  • chicken stock (1 cup)
  • cauliflower rice (1 cup)
  • red onion (1/2 small finely diced)
  • fresh basil (1/4 cup)
  • sea salt and black pepper to taste (pinch)


Preheat the oven to 200 degrees Celsius, 180 for fan assisted.\n\nSlice the peppers in half lengthwise and remove the seeds and core.\n\nArrange the pepper halves cut side up on a shallow oven tray and drizzle with a tablespoon of olive oil. Season to taste.\n\nTransfer the peppers to the oven to bake for 15 minutes.\n\nWhilst the peppers are cooking, heat the remaining olive oil in a large frying pan over a medium heat. Add the turkey, garlic and onion and cook until the turkey is browned all over.\n\nAdd the oregano, diced tomato and tomato pur�e. Stir well to combine.\n\nAdd the stock, cauliflower rice and fresh basil. Stir well and simmer for 5-7 minutes until the stock has reduced right down.\n\nDivide the turkey mixture evenly between the part cooked peppers and return to the oven to bake for a further 12-15 minutes until piping hot through.\n\nCrumble the goats cheese over the hot peppers to serve.\n