Joe’s low-carb dinner

The online nutrition coach creates a lean version of a classic recipe that’s simple and satisfying

This month I’m sharing one of my reduced-carbohydrate meals. I recommend having three meals a day – two low-carb dishes and one carb refuel meal to eat after training. Designed to fit in with your day, this recipe will work for either lunch or dinner, depending on when you do your workout.

Mediterranean turkeystu ed peppers

This is an oldie, but a goldie. Filling the peppers with low-fat turkey breast mince keeps this dish lean.

SERVES 2 PREP 20 mins COOK 30 mins EASY

2 red peppers (about 220g)

11/ tbsp olive oil, plus an extra drizzle 2

240g lean turkey breast mince (under 8% fat)

1/ small onion, chopped

2

1 garlic clove, grated

1 tsp ground cumin

3!4 mushrooms, sliced

400g can chopped tomatoes

1 tbsp tomato purée

1 chicken stock cube handful fresh oregano leaves 60g mozzarella, grated

150g green vegetables (spinach, kale, broccoli, mangetout or green beans), to serve 1 Heat oven to 190C/170C fan/gas 5. Halve the peppers lengthways, then remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well. Put on a baking tray and roast for 15 mins.

2 Meanwhile, heat 1 tbsp olive oil in a large pan over a medium heat. Fry the mince for 2-3 mins, stirring to break up the chunks, then tip onto a plate.

3 Wipe out your pan, then heat the rest of the oil over a medium-high heat. Add the onion and garlic, stir-fry for 2-3 mins, then add the cumin and mushrooms and cook for 2-3 mins more.

4 Tip the mince back into the pan and add the chopped tomatoes and tomato purée. Crumble in the stock cube and cook for 3-4 mins, then add the oregano and season. Remove the peppers from the oven and fill them with as much of the mince as you can. (Don’t worry if some spills out it – it will go satisfyingly crisp in the oven.) Top with the cheese and return to the oven for 10-15 mins until the cheese starts to turn golden.

5 Carefully slide the peppers onto a plate and serve alongside a pile of your favourite greens blanched, boiled or steamed.

GOODTOKNOW low cal • folate • vit c • 3 of 5-a-day PER SERVING 403 kcals • fat 19g • saturates 6g • carbs 15g • sugars 14g • "ibre 5g • protein 40g • salt 1.9g

Good Food contributing editor Joe Wicks is a former personal trainer with an Instagram following of more than 1.6 million. His #Leanin15 videos focus on quick, easy cooking, while his 90-day SSS (shift, shape and sustain) plan has inspired people...