Turkey stuffed peppers with brown rice and tomato

Name: Turkey stuffed peppers with brown rice and tomato
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 4 red peppers, halved lengthways, seeds removed; 500g turkey mince; 150g brown rice; 1 onion, finely chopped; 2 garlic cloves, crushed; 400g tinned chopped tomatoes; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tbsp olive oil; 300ml hot water

Sweet roast peppers filled with spiced turkey mince and nutty wholegrain rice.

Time1 hr 5
LevelEasy
Costabout £1.80 a head
Oven190°C (170°C fan)

4 servings

Ingredients

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4red peppershalved lengthways, seeds removed
500 gturkey mince
150 gbrown rice
1onionfinely chopped
2garlic clovescrushed
400 gtinned chopped tomatoes
1 tspsmoked paprika
1 tspground cumin
1 tbspolive oil
300 mlhot water

Method

1
Cook the brown rice in plenty of boiling water for 25 minutes until tender, then drain.
25 min
2
Heat the oven to 190°C (170°C fan). Heat the oil in a large pan and soften the onion for 5 minutes. Add the garlic, paprika and cumin and cook for 1 minute until it smells warm and smoky.
5 min
3
Add the turkey mince and cook for 8 minutes, breaking it up, until no pink is left.
8 min
4
Stir in the tomatoes and rice and simmer for 5 minutes. Season well.
5
Put the pepper halves in a deep baking dish and spoon in the filling. Pour the hot water around them and cover with foil.
6
Bake for 30 minutes, then take off the foil and bake for 10 minutes more until the peppers are soft and the tops are lightly browned.
40 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.