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[Recipe] Savoury mince stuffed red peppers with yum sauce

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.



  • Quality Protein
    • 300g raw mince
  • Vegetables/Fruit
    • 1 large leek
    • Half an onion
    • 2 red long sweet peppers
    • 2 cups salad greens of choice
  • Smart Carbs
    • 1 medium sweet potato
    • 1 carrot
  • Healthy Fats
    • 30 ml coconut oil or olive oil
  • Herbs, spices and extras
    • Salt
    • Pepper
    • Herb salt (I used Asijiki herbed salt)
    • Garlic flakes or fresh crushed garlic (to taste)
    • Tsp smoked paprika
    • Tsp mustard seeds
    • Tsp garlic salt
    • Half a cup soy/almond/cow milk to thin sauce
  • Find your Sleekgeek Asijiki Brands spices over here


  • Blender or stick blender
  • Medium pot 
  • Frying pan
  • Oven tray
  • Chopping knife
  • Tablespoon


  • Put a pot of water on the stove to boil.
  • Roughly peel and chop your sweet potato and carrot into chunks.
  • Boil the sweet potato and carrot until cooked through.
  • While your potato/carrot mix is boiling, clean and thinly slice your leek.
  • Finely chop your onion.
  • Fry the onion and leeks with some crushed garlic/ garlic flakes until soft.
  • Add the lean mincemeat and fry until cooked, adding herb salt and pepper to taste. Set aside.
  • Turn on your oven to 200’C to preheat.
  • Drain the carrot and potato mixture.
  • Pop the carrot/ potato mix in the blender, add the milk little by little as you blend until you get a firm sauce consistency.
  • Season the yum sauce with the mustard seeds, smoked paprika and garlic salt and blend again until smooth. Set aside.
  • Halve your peppers lengthwise and remove seeds.
  • Spray and cook your baking sheet and place your pepper halves in a row.
  • Add two or three Tblsp yum sauce to the mince mix to bind it a bit and make it easier to scoop and stuff the peppers.
  • Stuff the peppers equally and spoon the remaining yum sauce over the top of the mince stuffing.
  • Bake for 20 minutes and grill for another 5 minutes.


  • Lift and serve the stuffed peppers onto a platter of salad leaves and serve.


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