Stuffed Orange Peppers

8-10 orange peppers

2 tbsp canola or olive oil

1 package ground turkey or extra lean ground beef (500g)

2 carrots, chopped

2 celery stalks, chopped

½ onion, chopped

100 g frozen chopped spinach (8 nuggets) (1/2 cup)

2-3 cloves garlic

2 tsp Italian seasoning

2 tsp sage

2 cups cooked barley (just over ½ cup raw barley)

2 omega-3 eggs

1 litre tomato sauce

1 1/2 cups chicken stock

Salt and pepper

Preheat oven to 375 degrees.

1. Bring 1 cup water to a boil in a medium saucepan.  Add barley.  

2. Bring water back to a boil, partially cover and simmer on low for 30-40 minutes or until water is absorbed. Remove from heat.

1. Brown ground turkey or beef in a large sauté or saucepan in 2 tbsp olive or canola oil.  

Drain off excess fat.  

2. Add onion, garlic, carrots and celery.  Cook for another 5 minutes or until vegetables 

are tender. 

3. Add frozen spinach and seasonings.  Cook until spinach has softened.  

4. Stir in cooked barley and remove from heat.  Let cool.  

5. Add 2 eggs and mix well.

1. Remove tops and seeds from peppers.  

2. Mix tomato sauce and chicken stock in the bottom of a casserole dish.  

3. Fill each pepper with stuffing and add to the casserole dish.  

4. Cover with foil and bake in a 375 degree oven for approximately 1 hour.

Note: This recipe will produce peppers with a firm texture. Alternatively, pre-cook peppers 

before stuffing. 

Tip: Make extra stuffing and freeze.  This will make for a quick, tasty supper.