Low-FODMAP Turkey and Zucchini Stuffed Peppers with Scallions and Cumin
How to Make It
Step 1
Preheat the oven to 400°F/200ºC. Dice the peppers in half lengthways and place them on an oven tray. Roast in the center of the oven for 20 minutes until they have softened and begin to char.
Step 2
Grate the zucchini on the large edge of a box grater. Finely chop the green ends of the scallions and roughly chop the fresh peppermint and cilantro. Set them aside. Place a large pan over medium heat. Heat 2 tablespoons of garlic-infused olive oil then add the ground turkey and stir until browned. Add the zucchini and saute until softened.
Step 3
In a small bowl, add the tomato puree with the water and stir to form a loose paste. Add this to the turkey mixture and stir through. Add the scallions, peppermint, cilantro, ground cumin, hot chili powder, 1 teaspoon sea salt, and a good grind of black pepper. Stir through.
Step 4
Fill each of the pepper cavities with the ground turkey mixture. Any leftover mixture can be added between the peppers. Return to the oven for a further 15-20 minutes until the tops crisp slightly.
Step 5
Make the yogurt dressing while they are roasting. Grate the zest from 1 unwaxed lemon using the small side of a box grater and then juice it, set it aside. Place the yogurt, lemon juice, 1 tablespoon garlic-infused olive oil, sumac spice, ½ teaspoon sea salt, and a good grind of black pepper into a bowl and stir to combine.
Step 6
Serve hot with a dollop of cold yogurt dressing, garnish with a sprinkle of fresh parsley. Serve with a side salad or other vegetables of choice.
Ingredients
- Red pepper – 3 medium – 2 1/2″ diameter x 2 3/4″
- Garlic Infused Olive Oil (Low FODMAP Safe) – 3 tbsp
- Ground turkey, extra lean (fat free) – 520 g
- Zucchini – 1 medium
- Scallions or spring onions, tops only, raw – 3 tbsp
- Tomato puree – 2 tbsp
- Water – 3 tbsp
- Peppermint, fresh – 2 tbsp
- Cilantro Or Coriander Leaves Fresh Or Raw Herb – 2 tbsp
- Cumin, ground – 1 tsp
- Chili Powder – 0.5 tsp
- Salt, sea salt – 1.5 tsp
- Black pepper – 0.5 tsp
- Lactose-Free Plain Yogurt – 0.33 cup
- Lemon Peel Or Zest Raw – 1 tsp
- Lemon juice – 1 tbsp
- Ground Sumac Spice – 1 tbsp