Lean Turkey Stuffed Peppers

IMG_3647Hey guys, I have an awesome low carb/low fat recipe for you that’s bursting with protein! It’s perfect if you’re cooking for 3-4 people or for your own meal prep. 🙂

  • I used 11 smaller bell peppers (about 65g each)
  • 1 tbsp olive oil
  • 500g 2% turkey mince (Tesco)
  • 1 small red onion, chopped
  • 4 cloves garlic, crushed
  • 200g mushrooms, chopped
  • 400g chopped tomatoes (3 tomatoes)
  • 1 small courgette (about 100g)
  • 1 tbsp hot paprika or chili powder
  • 2 tsp ground cumin
  • salt and pepper
  • 100g protein cheese
  • Optional: salsa for topping.


  1. Preheat the oven to 190C. Meanwhile, prepare the peppers: wash, cut the tops off, and remove the seeds. If your bell peppers are a little bit wonky, cut a small slice off the bottom of the pepper so it would stand upright. Alternatively, simply cut them in half. Place on a baking tray covered in foil and bake for about 15 minutes. Once ready, pour out any water from inside the peppers.
  2. While the peppers are in the oven, it’s time to prepare the turkey mix. By this point, you want to have all ingredients chopped and at the ready. Add oil to a pan, heat over medium heat and add turkey. Cook, stirring and breaking up the mince regularly. Halfway through, add chopped onion and garlic and cook for a further 2-3 minutes.
  3. Time to stir in the chopped mushrooms, tomatoes and courgettes. Season with hot paprika (or chili powder), cumin, salt and pepper.
  4. Reduce the heat and let simmer for about 8-10 minutes stirring a few times. Then fill each pepper with the turkey mixture and top with protein cheese and pop in the oven for about 10 minutes or until the cheese is melted. Sprinkle chopped parsley on top and serve with your favourite steamed vegetables. Enjoy!



Inspiration from The Real Food Dieticians.

Steak & Strawberry Salad

img_1188.pngWho loves a good steak salad?

One of the best recipes I have found online – steak and strawberries. 😍 Such simple ingredients and such gorgeous flavours. Can be ready in 10-15 minutes and is so filling as it takes a while to eat. I’m sure most of you will agree that a nice steak isn’t something you just gobble down. 😌

I am definitely keeping this recipe for when I’m entertaining guests. Only thing I would change is perhaps leave out the walnuts to lower the fat content a little as it’s so easy to sprinkle too many nuts on a dish and by doing so, add around 200kcal to the dish! 😳 

This serving was 633kcal with 42g protein and 46g of fat. 

  • 1 beef top sirloin steak (3/4 inch thick and 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 2 tablespoons lime juice
  • SALAD:
  • 1 bunch romaine, torn
  • 1 cup fresh strawberries, halved
  • A handful of thinly sliced red onion
  • A tbsp of crumbled blue cheese
  • A tsp chopped walnuts, toasted
  • Season steak with salt and pepper. In a large skillet, heat oil over medium heat. Add steak; cook 5-7 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; let stand 5 minutes. Cut steak into bite-size strips; toss with lime juice.
  • On a platter, combine romaine, strawberries and onion; top with steak. Sprinkle with cheese and walnuts. Serve with vinaigrette.