Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Preheat oven to 190°C / 375°F. Slice the tops off the peppers and remove seeds. Stand them in a small baking dish.
Heat olive oil in a pan over medium-high heat. Brown the turkey, breaking it up, for 5 minutes.
Add garlic and oregano, cook 30 seconds. Add canned tomatoes and rice. Season and simmer 3 minutes.
Spoon the filling tightly into each pepper. Add a splash of water (2 tbsp) to the base of the baking dish.
Cover with foil and bake 25 minutes. Remove foil, add mozzarella if using, and bake uncovered 5 more minutes.
What she’d tell you
Stuffed vegetables were what you made when you had a little of everything and not quite enough of anything. Babcio stuffed cabbage, then courgettes, then peppers. The pepper is my favourite: it becomes the bowl and the meal at once.
chicken or lean beef mince
cooked bulgur or quinoa
Three days in the fridge. They freeze well for two months, cooked.
A covered dish at 180°C for fifteen minutes. Covered, or the peppers dry at the edges.
