Mel Christensen

Mel Christensen

Top Posts & Pages

Turkey & Vegetable Yemista – *Gluten Free, Dairy Free, Eggs Free, Grain Free, Nut free. Low carb.

Turkey yemista

Turkey & Vegetable Yemista

*Gluten Free, Dairy Free, Eggs Free, Grain Free, Nut free. Low carb.

INGREDIENTS:


• 6 large or 8 medium capsicums (peppers), tops removed, seeded. Keep the lids (not stalks) and throw them in with the other chopped vegies.
• 500g turkey mince
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 minced garlic cloves
• 300g mushrooms, chopped
• 1 zucchini, chopped
• 1 red chilli finely chopped
• 3 stalks celery, chopped
• 1 bunch fresh spinach or 250g frozen spinach thawed, drained and squeezed of excess fluid.
• 1 (14.5 ounce) can diced tomatoes,
• drained
• 1 tablespoon tomato paste
• Fresh herbs to taste ( I used sage, tarragon, rosemary, and thyme to compliment the turkey)
• salt and pepper to taste
• 100g grated mozzarella cheese


DIRECTIONS:
1. Preheat oven to 180 C.
2. Prepare your chopped vegetables by placing them in a food processor (I used my Thermomix, chopping each vegetable separately for 4 Sec / Speed 4), and then trasnferring them to a large bowl. 
3. In a large, deep fry pan brown the turkey until evenly brown and set aside in a bowl. In same fry pan, fry onion over medium heat until soft and brown, add garlic, mushrooms, zucchini, chilli, celery, and spinach until tender. Return turkey to the pan.  Mix in the tomatoes and tomato paste, and season with herbs salt, and pepper (and if you relly like your spice add a generous splash of Tabasco like I did!). Stuff your capsicums with the fry pan mixture and place them in a nice deep casserole dish.
4. Cover with a lid or foil and place in oven for about an hour.
5. When it’s time to serve sprinkle tops with the grated cheese ,brown under grill element for a few minutes and serve immediately