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Stuffed peppers

Kids will love this recipe - plus it's made with lean turkey mince, which is a healthy option.

ground cooked meat inside bell peper with the top cut off

Recipe Reviews

Rated 3 out of 5 stars after 4 reviews.

(4) | Rate this Recipe
Serves
4
Price*
£2.12 Per Serving
Ready in**
45 Minutes

Each 552g serving contains

Nutritional information

Each 552g serving of this recipe contains 464 calories, which is 23 percent of your reference intake for calories.
The sugar is rated Low with 22.4 grams, which is 25 percent of your reference intake for sugar.
The fat is rated Low with 10.7 grams, which is 15 percent of your reference intake for fat.
The saturated fat is rated Low with 1.4 grams, which is 7 percent of your reference intake for saturated fat.
Salt is rated at Low with 0.3 grams, which is 6 percent of your reference intake for salt.
This recipe is 2 of your Daily-Five. skip to ingredients and directions

ENERGY
1,943KJ
464KCAL
23%
FAT
Low
10.7g
15%
SATURATES
Low
1.4g
7%
SUGAR
Low
22.4g
25%
SALT
Low
0.3g
6%
2

of your
5-a-day

of your reference intake
Typical energy values per 100g: 352kJ/84kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 4 peppers
  • 2 tbsp sunflower oil
  • 1 bunch spring onions, trimmed and sliced
  • 340g Asda's Butchers Selection Turkey Breast Mince (sold per kg)
  • 1/2 level tsp mild chilli powder
  • 1/2 level tsp paprika
  • 1/2 level tsp ground cumin
  • 1/2 level tsp ground coriander
  • 227g can Napolina Chopped Tomatoes
  • 100g carrot- grated
  • 50g Sultanas
  • 100ml Chicken stock made with 1/2 stock cube
  • 250g couscous
  • 2 tbsp chopped flat leaf parsley

How to make it

  1. Pre-heat the oven to 190C/170 Fan/ Gas 5. Line a baking tray with baking paper. Cut the tops off the peppers and set aside. Carefully scoop out the pith and seeds. Put the peppers on the tray and bake for 15 minutes to soften slightly.
  2. Meanwhile, heat the oil in a pan and fry the spring onions. Transfer half to a bowl and set aside. Add the mince to the pan and cook until it changes colour, stirring to prevent it forming clumps.
  3. Add the different spices, tomatoes, carrots, sultanas and stock. Cover and simmer for 10 minutes.
  4. Fill the peppers with the mixture and replace the tops. Bake for 15 minutes.
  5. Add the couscous to the remaining spring onions. Pour on 300ml boiling water, cover and soak for 5 minutes. Stir in the parsley, if using and serve with the peppers.