Roasted Bell peppers stuffed with spicy rice and minced turkey, served with a light yoghurt sauce.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 450g minced chicken
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 tablespoons Frank's RedHot Fire-Roasted Jalapeno sauce
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 200g cooked brown rice
  • 12 cherry tomatoes, halved
  • Small bunch fresh coriander, roughly chopped
  • 4 medium red or yellow bell peppers

YOGHURT SAUCE

  • 1 cup low fat Greek yoghurt
  • 1 tablespoon extra virgin olive oil
  • Juice ½ lime
  • Small bunch chopped mint leaves
  • Sea salt

METHOD

  1. Pre-heat the oven to 200°C. Heat the olive oil in a frying pan and add the onion and garlic and cook gently for about 5 minutes until golden brown but not burnt. Add a pinch of salt and that will bring out the juices from the onions and will help prevent burning.
  2. Add the minced chicken and ground cumin, ground coriander and Frank's Jalapeno sauce. Cook over medium heat breaking up the chicken for about 7 minutes until the chicken is opaque. Season with salt and fresh ground black pepper.
  3. Stir through cooked rice, cherry tomatoes, and chopped coriander.
  4. Cut the tops off the pepper and remove the seeds and membranes. Set upright in a small roasting dish and stuff with the rice and chicken mixture. Pop the tops back on the peppers.
  5. Cook for 40 minutes in the oven until the peppers are tender and slightly charred.
  6. While the peppers are cooking make the yoghurt sauce by mixing all the ingredients together in small bowl.
  7. These peppers are delicious served warm with the cool yoghurt sauce as part of a buffet or with green salad and flat breads.