May 26, 2019
January 15, 2019

Turkey and spring green filled peppers recipe

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Preheat the oven to fuel 7, 220°C, fan two hundred°C. Halve the peppers lengthways and scrape out the seeds with a teaspoon (discard the seeds). switch to a lined baking tray (or smaller trays). Spray with a touch oil, season, then roast for 15 minutes.
in the meantime, heat a big frying pan over a medium warmth and spray with the oil. upload the leek and prepare dinner for five minutes or until softened. add the mince and brown, stirring to interrupt up any clumps. add the mustard and inventory and simmer for two mins before adding the smooth cheese. Stir into the sauce until melted.
upload the veggies, cook dinner for 5 mins, stirring regularly, until wilted and the sauce coats the mince. Stir within 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 till the cheese is golden. Serve up 2 halves in step with plate with a handful of rocket.


  • 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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