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Stuffed Sweet Pointed Ramiro Peppers

Preparation Time
10 mins
Cooking Time
35 mins
Calories Per Serving
Lunch, Main, Healthy


4 sweet pointed ramiro peppers
sunflower oil spray
1 leek, thinly sliced
250g pack lean turkey mince
2 tsp wholegrain mustard
250ml chicken stock
2 tbsp light soft cheese with garlic and herbs
120g spring greens, sliced
½ lemon, juiced
50g mature Cheddar, grated
handful of rocket, to serve (optional)



These meaty stuffed peppers make a satisfying lunch or dinner option, using lean turkey mince and plenty of fresh spring greens to make a healthy filling. With a little bit of cheese for a golden topping, they are easy to make and sure to be a family favourite.
  • Preheat the oven to gas 7, 220°C, fan 200°C. Halve the peppers lengthways and scrape out the seeds with a teaspoon (discard the seeds). Transfer to a lined baking tray (or two smaller trays). Spray with a little oil, season, then roast for 15 mins.
  • Meanwhile, heat a large frying pan over a medium heat and spray with the oil. Add the leek and cook for 5 mins or until softened. Add the mince and brown, stirring to break up any clumps. Add the mustard and stock and simmer for 2 mins before adding the soft cheese. Stir into the sauce until melted.
  • Add the greens, cook for 5 mins, stirring often, until wilted and the sauce coats the mince. Stir in the lemon juice and season to taste.
  • Pile the filling into the peppers, scatter with the Cheddar, then return to the oven for 20 mins until the cheese is golden. Serve up 2 halves per plate with a handful of rocket.