Home
Recipes
Mediterranean turkey-stuffed peppers

Mediterranean turkey-stuffed peppers topped with grated cheese on a silver dish

Mediterranean turkey-stuffed peppers

Name: Mediterranean turkey-stuffed peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 2 red peppers (about 220g); 1 ½ tbsp olive oil plus an extra drizzle; 240g lean turkey breast mince (under 8% fat); ½ small onion chopped; 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

Joe Wicks

Save recipe

Serves 2

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.7 out of 5.165 ratingsRate

loading...

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

Egg-free

High-protein

Low carb

Nut-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crunchy green beans with radishes

A star rating of 4.8 out of 5.4 ratings

Chilli green salad

A star rating of 4.8 out of 5.10 ratings

Kale tabbouleh

A star rating of 4.8 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

2 red peppers

(about 220g)
1 ½ tbsp olive oil

plus an extra drizzle
240g lean turkey breast mince

(under 8% fat)
½ small onion

chopped
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal403

low
fat19g
saturates6g
carbs15g

low
sugars14g

low
fibre5g
protein40g

high
salt1.9g

Method

step 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.
step 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.
step 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.
step 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.
step 5

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

Recipe from Good Food magazine, February 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.165 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now