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PEPPERS WITH WEDGES
freeze mince mixture only
Takes 50 mins
Cost per serve £1.39
600g potatoes, cut into wedges
4 tsp o
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 boli. 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
3 Put the potato wedges on a separate
baking tray and toss with the paprika and
remaining oil: se
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.
Each serving contains
ason. Bake the peppers
Energy Fat Saturates SugarsSalt
1k83g 11g 1.0g
16% 1 1 % 113%113%, 117%
of the reference intake. See page 8.
Carbohydrate 38g Protein 25g Fibre 7g
2 of your 5-a-day; high in protein; rich
in vitamin C; source of vitamin B6