Paprika stuffed with turkey and grits
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ingredients
400 g turkey minced meat 50 g grits 4 pcs cleaned white pepper 2 pcs onion 2 cloves pressed garlic fresh basil 1 pcs egg (L) 1 passé tomatoes from the can 2 tbsp olive oil (al. coconut oil) salt, ground pepper dried marjoram vegeta red ground pepper
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Do you prefer lighter dishes, yet don’t want to give up the classics? Try this stuffed pepper alternative. It tastes delicious, contains minimal fat and features grits instead of rice, which isn’t one of the healthiest foods.
1.
Prepare the meat, parched tomatoes, onions, garlic, herbs, spices and clean the peppers to make it smart.
2.
Beforehand, cook your barley groats in stock or with veggies or broth. Let them cool. Make a mixture of minced meat, grated onion, garlic, marjoram, salt, pepper, red pepper and egg. Add the grits and let stand for a while.
3.
Heat the onion in a large pot in oil, add the passé tomatoes, salt, vegeta, spices. Let boil and add half a litre of water. Turn down the heat.
4.
Using a spoon, roll the meat mixture in the cleaned peppers. Chop the basil into smaller pieces.
5.
Add the stuffed peppers to the sauce, adding more water if necessary. Shape the remaining mixture into balls,which are placed straight into the sauce. Allow to boil and turn down to simmer, cover with a lid. Cook for a further 45-50 minutes.
6.
About 10 minutes before the end, add the basil and bring to the boil. Turn the peppers continuously to evenly cook the filling.
7.
Add more seasoning as needed and serve with bread.
