-
1. Preheat the oven to 200°C (400°F). Arrange the bell peppers cut-side up in a large baking dish and roast for 10 minutes to begin softening.
4 pieces Bell peppers, large, halved lengthwise and seeded
-
2. Heat the olive oil in a large skillet over medium heat. Cook the onion for 4 minutes until soft, then add the garlic and cook for 30 seconds until fragrant.
2 tbsp Olive oil,
1 pieces Yellow onion, diced,
3 clove Garlic, minced
-
3. Add the ground turkey, cumin, coriander, smoked paprika, oregano, salt and black pepper. Cook for 6 to 8 minutes, breaking up the meat, until browned and cooked through.
450 g Ground turkey,
1 tsp Ground cumin,
1 tsp Ground coriander,
1 tsp Smoked paprika,
1 tsp Dried oregano,
1 tsp Salt,
0.5 tsp Black pepper
-
4. Stir in the spinach and cook for 2 minutes until wilted. Remove from the heat and fold in the refried chickpeas, half of the feta, the parsley, mint and lemon juice. Taste and adjust the seasoning.
150 g Fresh baby spinach, roughly chopped,
1.5 cup Refried chickpeas (smashed cooked chickpeas, gluten-free),
50 g Feta cheese, crumbled,
0.5 cup Fresh parsley, chopped,
2 tbsp Fresh mint, chopped,
1 pieces Lemon, juiced
-
5. Spoon the filling generously into the pepper halves, pressing gently. Cover the dish with foil and bake for 25 minutes at 200°C (400°F).
-
6. Remove the foil, sprinkle the remaining feta over the peppers and bake for 8 to 10 more minutes until the peppers are tender and the cheese is lightly golden. Rest for 5 minutes and serve warm.
50 g Feta cheese, crumbled
