Turkey and bulgur stuffed peppers

1. 1 Bell peppers≈ $6.00 per kg 200 g
2. 2 Ground turkeypack 500 g ≈ $5.50 120 g
3. 3 Bulgurpack 500 g ≈ $3.00 30 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Canned tomatoespack 400 g ≈ $1.30 120 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Olive oil 5 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the peppers, cut them in half lengthwise, and remove the seeds.

2. Preheat the oven to 190 °C.

3. Cook the bulgur³ until tender according to the package directions, then drain.

4. Mix the turkey mince with the cooled bulgur³ and finely chopped onion⁴; season with salt and pepper and mix until uniform.

5. Fill each pepper half with the stuffing, pack the filling firmly, and place the halves in a roomy baking dish; pour tomato and garlic⁶ sauce so it covers the bottom.

6. Cover with foil and bake at 190 °C for 35 minutes, then uncover and bake for another 10 minutes until lightly browned; rest 5 minutes and serve hot.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.