Slow Roasted Peppers Stuffed with Spiced Turkey by Ian Orr

Serves 4


4 peppers halved and seeds removed
500g turkey mince
1 onion chopped
2 carrots chopped
1 tin of tomatoes
400 ml of stock or water
1 tsp of cumin
1 tablespoon of smoked paprika
Grated Parmesan

200g of frozen sweet corn
200g of frozen peas
200g of green beans
3 garlic cloves sliced
2 tomatoes chopped
1 lemon and zest
1tsp of olive oil


Pre heat oven to 200c

In a tray season the peppers and rub with a little oil and roast in oven for 15 mins.

In a frying pan with a little oil, the onion and carrot for about 4 mins to soften, add the turkey mince and fry over a high heat for about 6 mins until the turkey mince is brown. Next add the spices and cook for one minute, add the chopped tomatoes and the stock/water and cook for about 15 mins until it’s well reduced.

Stuff the peppers with as much mince as you wish and grate some cheese (optional) over the top of the stuffed peppers, then bake in the oven for about ten minutes until golden.

In a cold pan add the garlic and olive oil, cook until garlic is slightly golden, add the tomatoes and cook for 2 minutes, add the vegetables and cook for another five minutes.  Season with salt & pepper, add the juice and lemon zest before serving.

Tip: add some chilli powder to the mince for extra kick, you could also add / substitute any of the vegetables.  Leftover turkey mince is great with tacos or pasta the next day.

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