Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Serves: 6-8

Prep time: 10 mins

Cooking time: 4-5 hours


  • 1 kg turkey mince
  • 1 tsp ginger
  • 1 tsp crushed garlic
  • 1-2 long red chillies finely diced
  • 1 tbsp smoked paprika
  • 1 1/2 tsp pink rock salt
  • Black Pepper 
  • 12 large banana capsicums
  • 1/2 cup parsley, finely chopped
  • 1/2 cup chives, chopped
  • 1 x 500g can tomato soup
  • 1/2 cup chia seeds
  • 2 tbsp cornflour


  • In a large bowl combine turkey mince, ginger, garlic, chillies, paprika, salt, pepper, parsley, chives 1 cup of the tomato soup, and chia seeds.
  • Mix well (I use my hands for this).
  • Cut the stalk end off the capsicums and remove the seeds.
  • Stuff each one with the mixture and stack in layers in the slow cooker.
  • Add 1 cup of stock or water to extra tomato soup, mix and pour over capsicums.
  • Cook on high for 4-5 hours, then remove capsicums gently onto a plate.
  • Combine cornflour with 1/2 cup water, mix well and stir into juice in cooker.
  • Return to the boil to thicken and pour over capsicums.
  • Serve with Konjac rice, cauliflower rice or potatoes.



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