As it’s the start of the new year I wanted to bring you a new recipe that is healthy and a perfect way to help detox from all those unhealthy snacks over the Holiday period.
These Biryani Stuffed Peppers is a delicious option and can even be eaten as a vegetarian dish if you wish to omit the turkey breast mince.
I chose to use turkey breast mince as it’s very lean, meaning it’s low in fat and still provides plenty of protein that will leave you feeling fuller for longer which will certainly help you avoid any late evening snacks!
My serving suggestion would be to eat the peppers with some salad and mango chutney, which will add that perfect sweetness to this delicious dish. Enjoy!
Serves 4 | Prep 20 Mins | Cooking 50 Mins
4 tablespoons Olive Oil
1 Onion (finely chopped)
2 Garlic Cloves (chopped)
1 Cinnamon Stick
1 teaspoon Turmeric
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
200g Basmati Rice
300g Turkey Breast Mince
Salt & Freshly Ground Pepper
Handful of Parsley Leaves (chopped)
Handful of Coriander Leaves (chopped)
Zest & Juice of 1 Lemon
2 tablespoons Tomato Pureé
4 Red/Yellow Bell Peppers
First add 2 tablespoons of the olive oil to a heavy-based saucepan on a medium-high heat, then fry the onion and garlic for a few minutes until softened.
Add the cinnamon stick along with the turmeric, ground coriander and ground cumin, and mix well to combine. Cook for a few more minutes.
Next add the rice and add enough cold water to just cover the rice.
Return the pan to the heat and bring to the boil. Once boiling reduce the heat to medium-low and simmer for 10 minutes.
Whilst the rice is simmering, heat a separate frying pan with a tablespoon of the oil on a medium-high heat then add the mince. Break it up with the back of a wooden spoon and season well with salt and freshly ground pepper.
Continue to cook until the mince has slightly browned, usually this will finish in time with the rice.
Pre-heat the oven to 180C (fan-assisted) or Gas 6.
When the rice has finished cooking, add the herbs, zest, lemon juice and tomato purée, then stir through to combine. Remove the cinnamon stick at this point and add the seasoned mince to the rice pan.
Cut off the tops of the bell peppers so that you have a large enough opening, then discard the contents of the pepper by scraping it out with a spoon.
Add enough mixture to each pepper and place in a small roasting tin with a drizzle of olive oil and 100ml cold water. Cover the tin with foil and roast in the pre-heated oven for 20 minutes.
After 20 minutes remove the foil and cook for a further 10 minutes.
Serve with salad leaves and mango chutney.