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Turkey and spring green stuffed peppers recipe

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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
Healthy

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)

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
880kj
210kcal 11%
Fat
8g 12%
Saturates
4g 19%
Sugars
9g 10%
Salt
1.3g 21%

of the reference intake
Carbohydrate 10g Protein 22.5g Fibre 3.9g

Method

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.