chilli pepper 6

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  • Recipe:Chilli Peppers
  • Description: A low fat twist on stuffed peppers, this dish can be as sweet or as fiery as you wish. This recipe will feed 2 to 6 people, depending on the size of pepper.
  • Preparation Time: About 15 to 20 minutes
  • Cooking Time: 45 minutes to 1 hour
  • Ingredients: One red, yellow or orange pepper (Capsicum) per person
    1lb (500g) minced turkey thigh meat
    1 small leek
    4 to 6 mushrooms (chestnut or closed cup)
    2 tomatoes
    1 carton chopped Italian plum tomatoes (approx 400g)
    2 beef stock cubes
    1 heaped dessertspoonful cornflour
    1 large glass red wine
    Boiling water
    Oil (for the really hot version use chilli infused rapeseed oil)
    Thai seven spice
    Dried chilli pepper flakes or ground chilli pepper
    Turmeric (optional)
    Cayenne pepper (optional)
  • Cooking Method: Cut the leek into sticks about 2 inches long.  Then cut each stick in half lengthways.  Cut each half into thin sticks.
    Wipe or peel the mushrooms.  Cut into slices.
    Chop the tomatoes into quarters then cut each quarter in half.
    Heat the oil in a large saucepan
    Grate in the garlic and add the Thai seasoning.
    Add the leek, tomatoes and mushroom and gently fry until the leek starts to become soft.
    Add the minced turkey and stir fry until the meat starts to brown.  Do not overcook at this stage.
    Remove from the heat.
    Sprinkle the cornflour evenly over the mixture and stir in.
    Pour the carton of tomatoes into the saucepan and stir well.
    Put the two stock cubes into the empty carton.  Add boiling water to dissolve.  Top up with red wine.Add more spices, chilli pepper, turmeric into the stock.  Stir well.
    Add the stock to the saucepan and stir well.
    Return the pan to the heat and bring to the boil stirring constantly.  Taste and adjust seasoning to suit.
    Simmer for about one minute and turn off the heat.
    Cut the tops off the peppers and remove the seeds.
    Place into an ovenproof dish which will support the peppers and keep them upright.
    Spoon the filling into the peppers.
    Pour any remaining filling into a separate ovenproof dish.
    Place the peppers (and filling) into a medium oven and cook for 45 minutes to an hour.

    With pasta, rice or potatoes - whichever your family prefer.

    The extra 'filling' can be served as a sauce over the pasta, rice or potatoes.  It goes very well with rice for those who don't like or can't eat kidney beans as a variation on Chilli con Carne.

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