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Sloppy-joe stuffed peppers with wedges recipe

97 ratings

Packed with herbed turkey mince and topped with melting cheese, these stuffed peppers are a dinner to look forward to. Serve with a crunchy raw slaw and crisp roast wedges for a family feast. See method

Serves 4
10 mins to prepare and 40 mins to cook
315 calories / serving
Freezable
Healthy
Gluten-free

Ingredients

600g potatoes, cut into wedges
4 tsp olive oil
1 onion, finely chopped
250g turkey breast mince
2 garlic cloves, crushed
2 tbsp tomato purée
30g pack fresh coriander, roughly chopped
4 mixed cooking peppers, halved
1 tsp smoked paprika
50g lighter mature Cheddar, grated
370g bag sweet and crunchy salad, to serve

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
1325kj
315kcal 16%
Fat
8g 11%
Saturates
3g 13%
Sugars
11g 13%
Salt
1g 17%

of the reference intake
Carbohydrate 38.1g Protein 25g Fibre 6.8g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. In a large saucepan, cover the potatoes with cold water and bring to the boil. Simmer for 10 mins until tender, then drain and set aside.
Meanwhile, heat 2 tsp olive oil in a lidded saucepan over a medium heat. Add the onion, cover and cook for 5 mins. Remove the lid, add the turkey mince and increase the heat to high. Cook for 3 mins, stirring, then add the garlic and tomato purée and cook for a further 2 mins. Remove from the heat and stir in most of the coriander and 4 tbsp water; season to taste. Put the pepper halves on a large baking tray and divide the mince mixture between them.
Put the potato wedges on a separate baking tray and toss with the paprika and remaining oil; season. Bake the peppers and wedges for 25 mins, then scatter the cheese over the peppers and turn the potatoes. Bake for a further 10-15 mins until the wedges are lightly golden, the peppers are tender and the cheese has melted. Scatter the peppers with the remaining coriander and serve with the wedges and salad.

Freezing and defrosting guidelines (mince mixture only)

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Turkey recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.