portuguese

Turkey and Bread Stuffed Peppers with Tomato and Oregano

Name: Turkey and Bread Stuffed Peppers with Tomato and Oregano
Yield: 1 serving
Cuisine: portuguese
Ingredients: 193 g bell pepper, large; 168 g ground turkey (93% lean); 15 g olive oil; 67 g onion, finely chopped; 7 g garlic, minced; 151 g tomato passata; 50 g rustic bread, torn; 2 g dried oregano; 2 g salt; 0.84 g black pepper; 34 g water

This baked dish pairs bell pepper, large with ground turkey, tomato passata and rustic bread, torn. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

52 g Carbohydrates

30 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

193g bell pepper, large 60 kcal
168g ground turkey (93% lean) 252 kcal
15g olive oil 133 kcal
67g onion, finely chopped 27 kcal
7g garlic, minced 10 kcal
151g tomato passata 27 kcal
50g rustic bread, torn 133 kcal
2g dried oregano 6 kcal
2g salt 0 kcal
1g black pepper 2 kcal
34g water 0 kcal

Cooking instructions

bell pepper
Preheat oven to 400 F (205 C). Cut the tops off the bell pepper(s), remove seeds, and set in a small baking dish.
olive oiloniongarlic
Heat olive oil in a skillet over medium. Cook onion 4 minutes, then add garlic for 30 seconds.
ground turkey (93% lean)dried oreganosaltblack pepper
Add ground turkey, season with salt, black pepper, and oregano, and cook until no longer pink, 5-7 minutes.
tomato passatarustic bread
Stir in tomato passata and torn bread; simmer 2 minutes until the bread soaks up the sauce into a moist stuffing.
water
Spoon filling into peppers, drizzle with a little water into the baking dish, cover loosely with foil, and bake 22-28 minutes until peppers are tender.
Uncover for the last 5 minutes to lightly brown the top. Rest 3 minutes and serve.