Peri Peri Turkey-stuffed Peppers
with potatoes and ranch drizzleCalories
:
731 kcalProtein
:
44.8g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Egg
- Milk
- Mustard
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
250 grams
Turkey Mince
2 unit(s)
Bell Pepper
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
50 grams
Grated Cheese
(Contains: Milk May be present: Milk)
1 pack(s)
Passata
600 grams
Potatoes
1 unit(s)
Scallion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3058 kJ
Energy (kcal)731 kcal
Fat21 g
of which saturates8.2 g
Carbohydrate87.3 g
of which sugars23 g
Dietary Fiber16.4 g
Protein44.8 g
Salt4.5 g
Potassium1437 mg
Calcium28.1 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve the bell pepper lengthways and discard the core and seeds.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Lay the bell pepper halves onto the tray with the potatoes and set aside for later.
2
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the mince with the peri peri spice until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add the passata, season with salt and pepper and cook for a further 2-3mins.
3
- Spoon the mince into the bell peppers.
- Roast the filled peppers and potatoes in the oven, 20-25 mins.
- Remove the peppers from the oven, top with the cheese and return to the oven until melted, 2-3 mins.
- Trim and thinly slice the scallion.
4
- Divide the filled peppers and potatoes between plates.
- Drizzle the ranch over the bell peppers.
- Top with a sprinkling of sliced scallion.
