These are a twist on classic stuffed peppers. There’s no rice or pasta, but you could add either in. They can be baked or made in a pressure cooker.  If you want a quick meal these are perfect for meal prep. You can add in ricotta or a bechamel sauce.

Serves 4

4 large red,yellow or orange sweet bell peppers
1 medium yellow onion, minced
2 cloves garlic, crushed into a puree
1 pound/450g ground turkey legs/thighs (at least 15% fat)
1 teaspoon/5g fine sea salt
1/2 teaspoon/about 1 g ground black pepper
1 teaspoon/2 grams red pepper flakes (less if you want less heat
1 tablespoon/14g olive oil
1 cup/260g passata, plus more moisten the meat
4 ounces/113g grated mozzarella cheese
2 ounces/56g grated parmigiano reggiano

Preheat oven to 400F/200C/Gas 6
Cut the top of the pepper off about 1 inch/2.5cm.  Remove the seeds and ribs.  In a large bowl, place the ground turkey, onions, olive oil, garlic, salt, pepper and pepper flakes.  Add a splash of the passata to the meat and mix it well.  Spoon equal portions into each shell.  Place the top back on. Pour the passata into a baking dish. Place in a baking dish and cover with foil.  Bake for 35-40 minutes.

Pressure Cooker Method
Follow directions above.  Pour passata in the pressure cooker.  Place the peppers on a rack.  Seal the cooker.  Place on high and cook for 1o minutes.  Release the steam manually.  Serve with more grated parmigiano reggiano and some of the sauce.