Baked peppers with minced turkey and quail egg
4 servings
50 minutes
Baked peppers stuffed with turkey and quail eggs are a harmonious blend of tender meat flavor and the sweet juiciness of bell peppers. This recipe embodies the European tradition of baking, where fresh ingredients are revealed through cooking. The tender turkey mince infused with garlic and spices gains a unique texture, while the soft quail egg adds exquisite creaminess. Such dishes are popular at family dinners and festive tables when you want to delight loved ones not only with taste but also with an impressive presentation. The vitamin-rich red pepper makes the dish not only beautiful but also healthy. Serving it with parsley sprigs completes the composition by adding a touch of freshness. This dish pairs wonderfully with light salads or simple side dishes, allowing you to enjoy its rich flavor.
1
Chop the onion finely.
- Onion: 1 head
2
Combine onion and turkey mince.
- Onion: 1 head
- Turkey mince: 500 g
3
To salt.
- Salt: to taste
4
Add pepper.
- Ground black pepper: to taste
5
Add minced garlic.
- Garlic: 2 cloves
6
Thoroughly mix the minced meat until homogeneous.
7
Wash the large meaty red bell pepper, cut it lengthwise, and remove the seeds.
- Bell pepper: 4 pieces
8
Fill the pepper halves with minced meat two-thirds full, making a small indentation in the middle. Bake in the oven at 180 degrees for 30 minutes.
- Turkey mince: 500 g
9
Take the peppers out of the oven - they should be soft, and the filling almost ready. Carefully crack a quail egg in the middle of each pepper half. Put it back in the oven for 5-7 minutes to bake the egg.
- Quail egg: 8 pieces
10
Serve decorated with parsley sprigs.
- Parsley: 1 bunch