Mediterranean turkey-stuffed peppers

Mediterranean turkey-stuffed peppers

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(5 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 2

This low-calorie dinner from Joe Wicks is 3 of your 5-a-day, rich in vit C and folate too. Filling the peppers with low-fat turkey breast mince keeps it lean

Nutrition and extra info

Nutrition: per serving

  • kcal403
  • fat19g
  • saturates6g
  • carbs15g
  • sugars14g
  • fibre5g
  • protein40g
  • salt1.9g
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Ingredients

  • 2 red peppers (about 220g)
  • 1 ½ tbsp olive oil, plus an extra drizzle
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 240g lean turkey breast mince (under 8% fat)
  • ½ small onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 60g mozzarella, grated
  • 150g green vegetables (spinach, kale, broccoli, mangetout or green beans), to serve

Method

  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.

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Comments, questions and tips

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triciaroo
10th Aug, 2017
5.05
We've had this several times now and it's really tasty. I double the filling and freeze half for the following week usually. I only use half the amount of mushrooms though as other half isn't keen in them, then top up with coarsely grated carrot. Really great meal that works equally well with a bit of cheddar or feta on the top, depending on what's in the fridge!
catie74
7th Jun, 2017
Nice enough family dinner. Works well with minced pork too or a combination. I serve with rice and mange tout /sugar snaps and baby corn, or broccoli
watchstrap
30th Mar, 2017
5.05
Really tasty meal. Felt nourished afterwards. The whole family enjoyed it and you could always add some carbs for those that want some. Initially it seemed a bit simple and I thought it may taste bland and studenty, but it was really great. Got a big thumbs up from the old husband who rolled his eyes when I said we were having a JW meal! Praise indeed.
picklestick
29th Jan, 2017
3.8
Easy to make. I added more mushrooms and onion and less mince (had a smaller pack of mince). I also added chilli powder- gave it a lovely little kick
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