A few remaining peppers to be harvested which have been sheltering in the greenhouse – here’s what we decided to do with them! Leeks and savoy cabbage bulked them out and added fibre and cream cheese with Dijon mustard added a lovely creamy taste.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Calories per serving: 230.8
Turkey, Mince, Lean, 7% Fat – 250g
Leeks, Raw – 100g
Romano Peppers, Capsicum, Red or Green – 4 Peppers/320g
Lemon Juice – ½ Juiced/18ml
Mustard, Dijon – 2 Tsps/10g
Soft Cream Cheese – 25g
Cabbage, Savoy, Raw, Average – 120g
Stock Cubes, Chicken – 1 Cube/6g
Olive Oil – 10ml
Butter – 5g
Cheese, Cheddar, Mature, Average – 50g
Preheat the oven to gas 7, 200 degrees 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). Use a pastry brush to paint over 5 ml of the olive oil, season, then roast for 15 mins.
Meanwhile, heat a large frying pan over a medium heat and add 5ml of the oil and the butter.
Add the leek and cabbage and cook over a low heat (covered) for around 30 mins, stirring regularly until softened and translucent. Don’t allow to brown.
Remove cabbage and leek mixture in a bowl and return pan to the heat. Turn up the temperature to medium. Add the mince and brown, stirring to break up any clumps. Add the stock cube and simmer for 2-3 mins. Add a little water if it starts to dry out.
Add back the leek and cabbage mixture, the lemon juice, mustard and finally the soft cheese. Stir into the sauce until melted.
When the sauce coats the mince, 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.
Nutrition Data Per Serving
Calories (kcal) 230.8
Protein (g) 17.1
Sugars (g) 7.2
Fat (g) 14.5
Fruit & Veg 1.9
Carbohydrate (g) 7.9
Fibre (g) 3.4