accessibiliy recipes home search sitemap privacy policy terms and conditions maincontent

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
Serves
4
Price*
£2.12 Per Serving
Ready in**
45 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 433 calories, which is 22 percent of your reference intake for calories.
The sugar is rated High with 18.4 grams, which is 20 percent of your reference intake for sugar.
The fat is rated Med with 15.9 grams, which is 23 percent of your reference intake for fat.
The saturated fat is rated Low with 2.8 grams, which is 14 percent of your reference intake for saturated fat.
Salt is rated at Low with 0.6 grams, which is 10 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
1,813KJ
433KCAL
22%
FAT
Med
15.9g
23%
SATURATES
Low
2.8g
14%
SUGAR
High
18.4g
20%
SALT
Low
0.6g
10%
of your reference intake
Typical energy values per 100g: 1,813kJ/433kcal
*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 each mild chilli powder, paprika, ground cumin and 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. Preheat 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.