Turkey & Spinach Stuffed Peppers

• 500 gturkey mince
• 3garlic cloves, minced
• 150 gcooked brown rice
• 1 x 400gtin chopped tomatoes
• 150 gbaby spinach, roughly chopped
• salt and black pepper
• 1large onion, finely diced
• 1 tspsmoked paprika
• 1 tspdried oregano
• ½ tspchilli flakes
• 2 tbspolive oil
• 4large red or yellow peppers, tops sliced off and seeds removed
• 60 gmozzarella, torn
• 200 grocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 30 g shaved parmesan (optional)
• 10 gbasil leaves (optional)

Method

1. 1Preheat the oven to 190°C fan. Pat the turkey mince dry with kitchen paper and season generously with salt and pepper.
2. 2Heat the olive oil in a large stainless or cast iron frying pan over medium-high heat. Brown the turkey in two batches, 4–5 minutes each, breaking it up with a spoon until you have deep golden crisp edges. Keep the pan hot and uncrowded so the meat catches and colours instead of turning soft and grey. Lift each batch out as it's done.
3. 3Drop the heat to medium and cook the onion in the same pan for about 5 minutes, until translucent and starting to catch at the edges. Scrape up the brown bits stuck to the base; that's the flavour you just built.
4. 4Add the garlic, smoked paprika, oregano and chilli flakes. Stir the spices through the hot fat for no more than a minute; this wakes up their aroma without burning them.
5. 5Return the turkey to the pan and pour in the chopped tomatoes with a good splash of water. Simmer for 5 minutes, until thickened and glossy. Check the turkey reaches 75°C for 30 seconds.
6. 6Stir through the spinach until just wilted, then take the pan off the heat and fold in the cooked brown rice. Taste.
7. 7Arrange the hollowed peppers snugly in a baking dish so they hold each other upright. Spoon the filling into each one, pressing it in firmly so they're packed to the brim.
8. 8Pour 100ml water into the base of the baking dish. Scatter the mozzarella over the filling and place the pepper tops alongside the peppers so the cheese stays exposed.
9. 9Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for a further 10 minutes, until the peppers are tender at the tip of a knife and the cheese is bubbling and golden in patches.
10. 10Serve the stuffed peppers with the optional dressed rocket and basil leaves if using.

Per serving

kcal

396

protein

33.1g

fibre

4.1g

carbs

22.4g

fat

20g