Stuffed peppers with turkey breast fillet

Ingredients for 4 servings:

• 4 bell peppers of your choice
• 250 g turkey breast fillet(s)
• 5 m.-large mushrooms
• 1 spring onion(s)
• 4 tbsp tomato paste
• 2 tbsp cream cheese (0.2% fat)
• 1 tsp broth, granulated
• n. B. Water for refilling
• pepper
• Salt
• 1 tbsp oil
• 100 g cheese (Gouda – also light), grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

low in calories – also suitable for WW

Cut the tops off the peppers. Remove the stems and seeds, and wash everything. Finely chop the meat. Brown in heated oil and season with salt and pepper. Clean and quarter the mushrooms, then add them to the meat. Clean the spring onions, slice them into rings, and add them to the meat. Add the tomato paste and cream cheese, adding enough water to make a sauce, but don’t let it get too thin. Add the granulated stock and cheese, and stir. Then fill the peppers with the mixture and place them in a baking dish. Bake in a preheated oven at 180°C for about half an hour. Serve with rice (or curry rice) or potatoes.