Stuffed peppers with turkey breast

Name: Stuffed peppers with turkey breast
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 170 g Turkey Breast; 1 Shallot; 1/4 TEASPOON dried oregano; 1/4 TEASPOON dried thyme; 2 stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 red pepper; 7-10 Tbsp Parsley; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

170 g Turkey Breast
1 Shallot
1/4 TEASPOON dried oregano
1/4 TEASPOON dried thyme
2 stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red pepper
7-10 Tbsp Parsley
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Wash the turkey breast, dab dry and chop. Peel and thinly slice the shallot. Mix meat, shallot, oregano and thyme in a bowl. Spread a non-stick frying pan thinly with oil and heat it up. Add the meat mixture and fry for 2-3 minutes until brown. Wash parsley, dab dry and chop. Remove from heat, stir in parsley and season with salt and pepper.
2
Halve, seed and wash the pepper. Put meat in one half and cover with the second half. Place in an ovenproof dish, add 2 tablespoons of water. Cover with aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Remove foil and bake for another 5 minutes. Arrange on a plate and garnish with parsley