Peppers with spicy turkey stuffing recipe
Prep time
20 mins
Cooking time
35 mins
Effort
Medium effort
Serves
4
- 4 peppers, any colour, deseeded and cut in half
- 150g easy-cook long grain white rice
- 1 tsp vegetable oil
- 1 small onion, finely chopped
- 1 garlic glove, crushed
- 300g skinless turkey breasts, cut into chunks
- 2 tomatoes, chopped
- 75g frozen peas, thawed
- 1 tsp mild paprika
- 1 tsp dried mixed herbs
- 1 pinch ground black pepper
1
Preheat the oven to 190C/fan 170C/gas mark 5. Arrange the peppers in a roasting pan, cut side up.
2
Bring a large saucepan of water to a simmer, add the rice and cook for 12 to 15 minutes, or according to pack instructions, until tender.
3
While the rice is cooking, heat the vegetable oil in a large frying pan or wok and stir-fry the onion and garlic for about 3 minutes, until softened. Add the turkey and stir-fry for about 5 minutes. Add the tomatoes, peas, paprika and herbs, then remove from the heat.
4
Drain the rice, stir it thoroughly into the tomato mixture and season with some pepper. Spoon the filling into the pepper halves – it's fine if there's too much, just spoon the rest into the roasting pan!
5
Cover with foil, bake for 20 to 25 minutes and then serve.
