Originally posted February 28, 2019

Turkey and Lentil Stuffed Bell Peppers with Tomato Sauce

Turkey and Lentil Stuffed Bell Peppers with Tomato Sauce by Blogtastic Food


This is just one epic way to make vegetables more interesting. Fill your red peppers up with a delicious turkey and lentil filling, cook it, melt some cheese over it, serve with tomato sauce and you’ll be laughing. This is also the perfect dish to have for leftovers.


  • Tomato Sauce:
  • 1 tablespoon of canola oil
  • 2 garlic cloves peeled and sliced
  • 800 g of tinned plum tomatoes
  • Salt and pepper for seasoning
  • Stuffed Peppers:
  • 5 bell peppers
  • 500 g of turkey mince
  • Canola oil (or any other light oil with a high smoke point)
  • 2 tablespoons of breadcrumbs
  • 1 onion peeled and finely chopped
  • 2 garlic cloves peeled and chopped
  • 1 cup of chicken stock
  • 800 g of tinned cooked lentils drained and rinsed
  • ¾ cup of frozen peas
  • 1 teaspoon of cumin
  • 2 teaspoons of paprika
  • 1 teaspoon ground coriander
  • 100 g of cheddar cheese grated
  • Salt and pepper for seasoning
5 servings


Tomato Sauce:
1. Put the tinned tomatoes in a bowl, then use your clean hands to crush the plum tomatoes.
2. Pre-heat a pan or sauce pot over medium heat, add your oil, then add your garlic and fry for a good minute.
3. Once the garlic just starts to turn light brown, add your tomatoes. Turn the heat down and let the tomatoes simmer for a good 10 minutes.
4. Season the sauce to taste with salt and pepper, then set aside.
Stuffed Peppers:
1. Cut the tops of the bell peppers off, cut out the middle core part that holds all the seeds to hollow out the bell peppers. Then, just use a spoon to scoop out the remaining seeds and the white pith.
2. Use your clean hands to mix the turkey and the breadcrumbs together in a bowl.
3. Pre-heat a large pan over high heat on the stove for at least 1 minute.
4. Add about 1 tablespoon of your canola oil, then add your ground turkey without overcrowding the pan (if you need to add the turkey in 2 batches, do so). Once the turkey is nice and browned, transfer to a new clean bowl and set aside.
5. At this stage, preheat your oven to 200 degrees C (400 F)
6. Turn the heat on the pan down to about medium heat, add a touch more oil, then add your onions and fry for about 1 minute. Next, add your garlic and fry for another 30 seconds, then add your chicken stock.
7. Bring the stock to a boil, then turn it down to a simmer and let the stock bubble for a few minutes. If there are any brown bits in the bottom of the pan from frying the meat, try to use your wooden spoon to clean the bottom of the pan (all of that residue can give the filling a lot more flavour).
8. Once the stock has simmered for a few minutes, add about 2-3 tablespoons of your tomato sauce to the mixture and stir it through.
9. Add your turkey back into the pan, along with your lentils, frozen peas, cumin, paprika and ground coriander.
10. Mix together, then season the filling to taste with salt and pepper.
11. Spoon the turkey and lentil mixture in the hollowed bell peppers.
12. Put the rest of your tomato sauce in a deep baking dish (or something similar), then spread it out evenly.
13. Place the filled bell peppers inside over the sauce.
14. Put the lid on top, or if you don't have a lid, cover with foil.
15. Bake in the oven for 45 minutes covered. After 45 minutes, take the lid/foil off, put your grated cheese on top of the stuffed peppers and then bake uncovered for another 15 minutes.

75 minutes



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Adapted from

Blogtastic Food
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