2 red peppers (about 220g)
1 carrot, finely chopped
1 celery stalk, finely chopped
1 ½ tbsp olive oil, plus an extra drizzle
240g lean turkey breast mince (under 8% fat)
1 tbap garlic infused oil
1 tsp ground cumin
400g can chopped tomatoes
1 tbsp tomato purée
handful fresh oregano leaves
60g mozzarella, grated
150g spinach or green beans to serve
Serves - 2
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 vegetables, stir-fry for 2-3 mins, then add the cumin and cook for 2-3 mins more.
Tip the mince back into the pan and add the chopped tomatoes and tomato purée. 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 golden.
Carefully slide the peppers onto a plate and serve alongside a pile of greens blanched, boiled or steamed.
Recipe adapted from: Good Food