4 Serves
48 Mins
Preheat your oven to 180°C.
In a heavy-based pan, heat the olive oil over medium heat. Add the chopped onions and celery, sautéing until softened.
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EgyptianVitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
750 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
814 mg / 1,250 mgPotassium
1165 mg / 4,700 mgSodium
1531 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
9 g / 28 gSugar
12 g / 50 gSaturated Fat
12 g / 20 gCholesterol
132 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
Stir in the red bell pepper, garlic, tomatoes, tomato puree, and stock. Bring the mixture to a gentle simmer.
Add the spice blend and seasoning to the pan. Adjust the heat to low and simmer for 10 minutes to allow the flavors to meld.
Drain the excess liquid from the sauce. Return the thickened sauce to the pan, then stir in the cooked turkey and half of the white cheese and Parmesan cheese.
Spoon the filling onto the center of each corn tortilla, roll them tightly, and place them seam-side down into a lightly greased baking dish.
Mix the remaining tomato puree into the reserved sauce, pour it over the tortillas, and top with the remaining cheese. Bake for 15 minutes until the cheese is golden and the sauce is bubbling.
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g7
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Greek