Baked Peppers with Turkey, Mushrooms and Cheese
Turkey and egg provide protein, while cheese and sour cream add fats and richness. Bell pepper keeps the dish low-carb, juicy, and easy to bake in portions.
Cut the bell pepper (300 g) into halves and remove the seeds and membranes. Lightly brush the halves with ghee, place them in a baking dish, and bake at 180°C for about 30 minutes.
Dice the turkey (70 g), champignon mushrooms (50 g), and onion (30 g). Fry the filling in ghee (15 g) for about 5 minutes, then season with salt and black pepper.
Mix the egg (50 g) with 30% sour cream (60 g), salt (3 g), and black pepper (1 g). Fill the baked peppers, pour in the egg-sour cream mixture, and top with grated cheddar (60 g).
Return the peppers to the oven and bake for about 20 minutes more, until the cheese melts and browns lightly.
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