Turkey and spring green stuffed peppers recipe
These meaty stuffed peppers make a satisfying lunch or dinner option, using lean turkey mince and plenty of fresh spring greens to make a healthy filling. With a little bit of cheese for a golden topping, they are easy to make and sure to be a family favourite.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 210 calories / serving
Ingredients
- 4 Tesco Finest ramiro peppers
- sunflower oil spray
- 1 leek, thinly sliced
- 250g pack lean turkey mince
- 2 tsp wholegrain mustard
- 250ml chicken stock
- 2 tbsp light soft cheese with garlic and herbs
- 120g spring greens, sliced
- ½ lemon, juiced
- 50g mature Cheddar, grated
- handful rocket, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 880kJ 210.0kcal
- Fat
- 8g
- Saturates
- 4g
- Salt
- 1.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 10.0gProtein 22.5gFibre 3.9g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Halve the peppers lengthways and scrape out the seeds with a teaspoon (discard the seeds). Transfer to a lined baking tray (or two smaller trays). Spray with a little oil, season, then roast for 15 mins.
- Meanwhile, heat a large frying pan over a medium heat and spray with the oil. Add the leek and cook for 5 mins or until softened. Add the mince and brown, stirring to break up any clumps. Add the mustard and stock and simmer for 2 mins before adding the soft cheese. Stir into the sauce until melted.
- Add the greens, cook for 5 mins, stirring often, until wilted and the sauce coats the mince. Stir in the lemon juice and season to taste.
- Pile the filling into the peppers, scatter with the Cheddar, then return to the oven for 20 mins until the cheese is golden. Serve up 2 halves per plate with a handful of rocket.
- See more Turkey recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
- The sweetness of Tesco Finest ramiro peppers makes this simple supper extra delicious.
