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Turkey and Sweetcorn Stuffed Bell Pepper

Turkey and Sweetcorn Stuffed Bell Pepper

with roasted potatoes
0.0(0)
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Calories
: 
544 kcal
Protein
: 
46.8g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Milk
  • May contain traces of allergens
Serving amount

2 unit(s)

Bell Pepper

250 grams

Turkey Mince

2 unit(s)

Garlic

2 sachet(s)

Central American Style Spice Mix

50 grams

Grated Cheese

(Contains: Milk, May contain traces of allergens, Milk)

500 grams

Baby Potatoes

1 tin(s)

Tomato Paste

1 unit(s)

Sweetcorn

5 grams

Coriander

1 sachet(s)

Mango Chutney

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2275 kJ
Energy (kcal)544 kcal
Fat11.1 g
of which saturates7.3 g
Carbohydrate63.8 g
of which sugars38 g
Dietary Fiber14.1 g
Protein46.8 g
Salt3.8 g
Potassium1157.3 mg
Calcium58.4 mg
Iron0.7 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.
•Sieve
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes lengthways, quartering any larger pieces.
  • Pop onto a lined baking tray. Drizzle with oil and season with salt and pepper.
  • Spread out on one-half of the baking tray (leaving room for the peppers).
  • Roast on the top shelf of the oven until golden, 25-35 mins.
Pre-cook the Pepper
2
  • Cut the caps off the peppers and remove the core and seeds (reserve the caps for serving).
  • When the potatoes have been cooking for 15 mins, place the peppers—open-side up with the caps next to them—on the tray alongside (use two baking trays if necessary).
  • Return to the oven for remaining time, 15-20 mins.
Prep the Rest
3
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Drain the sweetcorn in a sieve.
  • Roughly chop the coriander (stalks and all).
Fry the Filling
4
  • Place a pan over medium-high heat (without oil).
  • Fry the beef until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is cooked when no longer pink in the middle.
  • Add Central American spice, mango chutney and garlic. Fry for 30 secs.
  • Add tomato paste, sweetcorn, ½ tsp sugar (per 2P) and 75ml water (per 2P). Cook for 2-3 mins. Season to taste with salt and pepper.

TIP: Add a splash of water if you feel the mince is too dry.

Stuff the Pepper
5
  • Remove the peppers and the caps from the oven.
  • Stuff the peppers with the spiced mince.
  • Sprinkle the cheese on top.
  • Return to the oven (with caps on the side) until the cheese has melted, another 5 mins.

Little Chef's TIP: Have the kids help stuff the pepper.

Plate Up
6
  • Divide the stuffed bell pepper between plates. 
  • Sprinkle with coriander. Place the caps back on top. 
  • Add the roasted potatoes alongside.
Meal right image

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