I’m in the mood for Mexican flavours, but on the low fat side. One of the staples of the Mexican diet is rice. Now I’m not saying rice is bad for you, on the contrary, rice is a great sources of energy. But I’m hoping to steer clear of carbs this week, and hope to make a low fat, high protein dish. So I’ve decided to make some Mexican Stuffed Peppers. In order to make this the low fat, high protein way, I’m using turkey mince and kidney beans. The use of coriander and cumin will make this a great flavourful dish. If you serve this with a big green salad you have the makings of a great dinner. The peppers keep well too, so there is enough made to cover me for my lunch tomorrow also, just pack it in an air tight container when cooled and reheat in the microwave for approx 3 minutes. How economical is that!
Ingredients
· 250g (drained) can of kidney beans (rinsed thoroughly)
· ½ onion, diced
· 2 peppers (red & yellow)
· ½ courgette, diced
· 1 tbsp of ground coriander
· 1 tbsp of ground cumin
· 1 tbsp chopped coriander
· ½ tbsp of brown sugar
· 4 chopped tomatoes
· ½ tbsp of tomato paste
· ½ a deseeded diced red chilli
· 1 minced garlic clove
· Green Salad to serve
Method
2. Cut the red and yellow pepper in half vertically. Place in oven proof dish, cut side down and bake for 10 minutes in the oven.
3. Fry off the turkey mince and add the onion and garlic and chilli, fry for a few minutes.
4. Add the chopped courgette, tomatoes and tomato paste to the pan, and sauté, stirring occasionally.
5. Bring to the boil then simmer for 10 minutes until a thick sauce has formed.
6. Add the ground spices, kidney beans, sugar and chopped coriander and mix well.
7. Turn over the cut peppers and spoon in the mince mixture until you completely fill the pepper.
8. Add water to the dish to come up ¼ of the way of the peppers.
9. Cover with foil and return to the oven for 15 minutes.
10. Serve with your salad.
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