This low-calorie dinner from Joe Wicks is 3 of your 5-a-day, rich in vit C and folate too. Filling the peppers with low-fat turkey breast mince keeps it lean
Prep:20 mins
Serves 2
2 red peppers (about 220g)1 ½ tbsp olive oil, plus an extra drizzle240g lean turkey breast mince (under 8% fat)½ small onion, chopped1 garlic clove, grated1 tsp ground cumin3-4 mushrooms, sliced400g can chopped tomatoes1 tbsp tomato purée1 chicken stock cubehandful fresh oregano leaves60g mozzarella, grated150g green vegetables (spinach, kale, broccoli, mangetout or green beans), to serve
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Wipe out your pan, then heat the rest of the oil over a medium-high heat. Add the onion and garlic, stir-fry for 2-3 mins, then add the cumin and mushrooms and cook for 2-3 mins more.STEP 4Tip the mince back into the pan and add the chopped tomatoes and tomato purée. Crumble in the stock cube and cook for 3-4 mins, then 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.STEP 5Carefully slide the peppers onto a plate and serve alongside a pile of your favourite greens blanched, boiled or steamed.
