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Peppers with spicy turkey stuffing recipe

Peppers with spicy turkey stuffing

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 190˚C/fan 170˚C/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.

You can use skinless chicken breast instead of turkey. Or try vegetarian mince, or mushrooms and courgettes for a meatless version!

4

Drain the rice, stir it thoroughly into the tomato mixture and season with some pepper. Spoon the filling into the pepper halves – don't worry if there's too much, just spoon the rest into the roasting pan!

This can be made ahead of time – once you've stuffed the peppers, just cover the tray and pop in the fridge until you're ready to bake.

5

Cover with foil, bake for 20 to 25 minutes and then serve.

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