Sloppy-joe stuffed peppers with wedges recipe

Method

1. Preheat the oven to gas 5, 190°C, fan 170°C. In a large saucepan, cover the potatoes with cold water and bring to the boil. Simmer for 10 mins until tender, then drain and set aside.
2. Meanwhile, heat 2 tsp olive oil in a lidded saucepan over a medium heat. Add the onion, cover and cook for 5 mins. Remove the lid, add the turkey mince and increase the heat to high. Cook for 3 mins, stirring, then add the garlic and tomato purée and cook for a further 2 mins. Remove from the heat and stir in most of the coriander and 4 tbsp water; season to taste. Put the pepper halves on a large baking tray and divide the mince mixture between them.
3. Put the potato wedges on a separate baking tray and toss with the paprika and remaining oil; season. Bake the peppers and wedges for 25 mins, then scatter the cheese over the peppers and turn the potatoes. Bake for a further 10-15 mins until the wedges are lightly golden, the peppers are tender and the cheese has melted. Scatter the peppers with the remaining coriander and serve with the wedges and salad.

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• Freezing and defrosting guidelines (mince mixture only)

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.