Prep:20 mins Cook:30 mins
2 red peppers (about 220g)
1 ½ tbsp olive oil, plus an extra drizzle
240g lean turkey breast mince (under 8% fat)
½ small onion, chopped
1 garlic clove, grated
1 tsp ground cumin
3-4 mushrooms, sliced
400g can chopped tomatoes
1 tbsp tomato purée
1 chicken stock cube
handful fresh oregano leaves
60g mozzarella, grated
150g green vegetables (spinach, kale, broccoli, mangetout or green beans), to
Heat oven to 190C/170C fan/gas 5. Halve the peppers lengthways, then remove the
seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and
season well. Put on a baking tray and roast for 15 mins.
Meanwhile, heat 1 tbsp olive oil in a large pan over a medium heat. Fry the mince for
2-3 mins, stirring to break up the chunks, then tip onto a plate.
Wipe out your pan, then heat the rest of the oil over a medium-high heat. Add the
onion and garlic, stir-fry for 2-3 mins, then add the cumin and mushrooms and cook
for 2-3 mins more.
Tip the mince back into the pan and add the chopped tomatoes and tomato purée.
Crumble in the stock cube and cook for 3-4 mins, then add the oregano and season.
Remove the peppers from the oven and fill them with as much of the mince as you
can. (Don’t worry if some spills out it – it will go satisfyingly crisp in the oven.) Top
with the cheese and return to the oven for 10-15 mins until the cheese starts to turn
Carefully slide the peppers onto a plate and serve alongside a pile of your favourite
greens blanched, boiled or steamed.