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Stuffed peppers

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.

DETAILS

Recommended for:  Lunch or dinner
Serves: 1 female

INGREDIENTS:

  • PROTEIN:
    • 1 cup raw mince.
  • VEGETABLES/FRUIT:
    • 1 big, beautiful red or yellow pepper
    • 1/4 onion, finely chopped
    • 1/2 tsp crushed garlic
  • SMART CARBS
    • 1/2 cup of preboiled / canned chickpeas 
  • HEALTHY FAT:
    • 1 Tbsp olive oil or coconut oil
  • HERBS, SPICES AND EXTRAS:
    • Asijiki meat spice or meat spice of your choice. (I also love adding a pinch of Asijiki chakalaka spice)
    • Pinch chilli flakes.
    • Salt and pepper.

UTENSILS:

  • Cutting board
  • small oven dish
  • Sharp knife
  • Frying pan
  • Oven at 180’C

INSTRUCTIONS:

  • Wash your pepper and cut off the top where the stalk is. Deseed it and trim out the excess white flesh. Set aside.
  • Fry the chopped onion, chilli flakes and crushed garlic in half of the fat.
  • Add the cup of raw mince and fry while constantly tossing and chopping it into fine mince, no clumps.
  • Season with salt and pepper, meat spice and any other spices you wish to add.
  • With the remaining oil gently brush over the outside of the pepper and use the last bits of oil to toss the chicpeas in so that they get a fine coating of oil around them.
  • Season the chicpeas and pop them into the airfryer/oven for about 15 minutes until crispy.
  • Position the pepper on a small roasting dish and stuff it with the mince mixture
  • Pop into the oven with the chicpeas to bake for about 10 minutes. I like to take it out of the oven while the pepper is still just firm enough to hold its shape.

TO SERVE:

  • Line a serving plate with greens and position your baked, stuffed pepper on top.
  • Toss the crispy chicpeas on top  of the mince.

Enjoy!

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