Peppers with spicy turkey stuffing recipe
These bright peppers with their lively filling will really cheer you up!
Prep: 20 mins
Cook: 35 mins
Serves 4
Ingredients
- 4 peppers, any colour, deseeded and cut in half
- 150g easy-cook long grain white rice
- 1 teaspoon 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 teaspoon mild paprika
- 1 teaspoon dried mixed herbs
- 1 pinch ground black pepper
Method
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Preheat the oven to 190C/fan 170C/gas mark 5. Arrange the peppers in a roasting pan, cut side up.
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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.
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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.
Information:You can use skinless chicken breast instead of turkey. Or try vegetarian mince, or mushrooms and courgettes for a meatless version!
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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!
Information: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.
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Cover with foil, bake for 20 to 25 minutes and then serve.
