30 minutes of cooking time

8 servings

184 kcal

Ingredients

Bell pepper 4 pcs.

Turkey (minced turkey) 450 g

Onions (bulb) ¼ pcs.

Garlic 1 clove

Mushrooms (champignons) 100 g

Corn 100 g

Parsley (sliced) 1 tsp.

Spices (zira) 1 tsp.

Oil (olive) 2 tsp.

Sauce (tomato) 100 ml

Pepper to taste

Salt to taste

1. Cut the pepper lengthwise in two, remove the seeds and partitions. Put the halves in a baking dish, add one glass of water, cover with parchment and put in the oven, preheated to 180 degrees, for 10-15 minutes. Then peppers need to cool.
2. At this time, heat the olive oil in the pan, add the mince and cook it for 5-7 minutes, stirring occasionally. Add finely chopped onions and garlic, sliced ​​champignons and corn. Cook for 4-6 minutes until the vegetables are soft. Add seasonings, remove from heat, pour in tomato sauce and mix.
3. Spread the minced in half. Put the stuffed peppers in the form and bake 5-10 minutes at 180 degrees.
4. Sprinkle the peppers with parsley and serve with natural yogurt.