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Stuffed Peppers and Wedges

Preparation Time
10 mins
Cooking Time
40 mins
Calories Per Serving


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


  1. 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.
  2. 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.
  3. 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.
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