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Turkey & Parmesan Stuffed Capsicum

January 27, 2020

I’ve been creating and testing my new recipes for my clients - and here’s a delicious one I am giving away because it’s too good to keep to myself.

Turkey & Parmesan Stuffed Capsicum

*Serves: 6


-400g (pre-cooked) Jasmine or basmati rice
-6 medium sized capsicum (peppers – can be different colours)
-500g ground turkey
-1 small onion chopped
-2 cloves of garlic minced
-200g diced tomatoes
-2 green chilies or jalapeños sliced
-1 tbsp Italian seasoning
-Salt and white pepper
-50g grated Parmesan


-Cut out core and seeds from capsicum
-Soften capsicum by boiling them in a pot of water covered until slightly soft. It's very important that you don't over cook them because they will fall apart – I cooked mine for 5 minutes. Then place them in your casserole dish ready to be stuffed.
-Preheat oven/grill to 180 degrees.
-In another pan cook your ground turkey with garlic, onion, chili, spices
-Add the diced tomatoes, Italian seasoning, some salt and white pepper, and rice. Cook it together for a few minutes making sure it’s well mixed.
-Turn the heat off and mix in 2/3 of the Parmesan into the mix
-Fill your peppers with ground turkey mixture and top with remaining Parmesan.
-Bake in oven for 20-30 minutes until the cheese has melted and peppers have browned slightly. Enjoy!

Nutritional info:

(Per Capsicum)
Calories: 305
Fat: 11.4g
Carbohydrate: 25.7g
Protein: 28.3g



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