Turkey Stuffed Peppers

Makes: 4 stuffed peppers (3 protein, 3 fat, 1 carb each)


Ingredients
18oz / 510g turkey mince (12 protein)
2 cups / 210g leeks, sliced (2 carb)
4 medium green bell peppers (2 carb)
1 Tbsp / 15mls reduced fat creme fraiche or sour cream (9 fat)
1 Tsp olive oil (3 fat)
2 garlic cloves, chopped
2 Tbsp flat leaf parsley
1 Tbsp wholegrain mustard
100mls chicken stock
Zest of 1 lemon
Black pepper


For the peppers
1) Either cut each pepper in half vertically or just cut the top off keeping each pepper whole and remove seeds.
2) Place on a baking tray and rub skin with olive oil.
3) Bake in oven for 20-25 mins until soft and slightly charred.

For the turkey
1) Put sliced leeks in a pan with a dash of water and cover, to steam them for a couple of mins. Take care not to let them colour as this will make them bitter. Then add garlic and cook for a further min or so.
2) Add turkey and keep stirring until nicely browned. Then add chicken stock and simmer for about 25-30 mins until turkey is cooked through and most of the liquid has evaporated. You don't want the mixture too wet.
3) Take pan off the heat and stir in the mustard, parsley, lemon zest, creme fraiche and black pepper.

Get stuffing!

TIP: For a balanced 3 block meal you will need to add 2 carb blocks of your choice. We had fruit for dessert.