- Recommended for: Lunch or dinner
- Serves: 1 man or two women (see full portion control guide here).
- Quality Protein
- 300g raw mince
- 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
- 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
- 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.