Protein, Actually.35 min · Easy
Chicken Shawarma Bowls
Golden spiced chicken thighs, fluffy rice, crunchy cucumber and tomato, and a lemon-garlic yoghurt sauce. A weeknight bowl with plenty of texture.
Turkey Taco Stuffed Peppers
Taco night, tucked into peppers. Tender roasted peppers filled with spiced turkey, rice and salsa, finished with a bubbling cheddar top. A simple tray dinner with plenty of comfort.
50 minApprox. time
EasyEffort
4 servingsMakes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
Peppers and filling
Contains milk. Check salsa and ready-cooked rice labels.
Let’s cook
Make it tonight.
Roast the peppers
Heat the oven to 220°C / 425°F. Halve peppers lengthwise and remove seeds. Rub with 1 tsp oil; place cut-side up in a baking dish. Roast for 15 minutes.Cook the turkey
Meanwhile, heat remaining 2 tsp oil in a skillet over medium-high heat. Soften onion for 4 minutes. Add garlic, turkey, cumin, paprika and salt. Cook for 8–10 minutes, breaking up the meat, until turkey reaches 74°C / 165°F.Finish the filling
Stir cooked rice and salsa into the turkey. Cook for 2–3 minutes until hot throughout. If it looks dry, add 1–2 tbsp water.Fill and bake
Spoon filling into the eight pepper halves. Top with cheddar. Bake for 12–15 minutes until peppers are tender and filling is piping hot.Serve
Rest for 3 minutes. Serve two pepper halves per person, with any filling left in the pan alongside.
Make it yours.
Choose your heat
Use mild or hot salsa to suit your taste. Thick salsa keeps the filling from getting watery.
Change the grain
Swap cooked rice for the same weight of cooked quinoa. Use ready-cooked grains to keep prep simple.
Save for tomorrow
Refrigerate leftovers within 2 hours. Use within 2 days and reheat until the centre reaches 74°C / 165°F.
Equipment
Baking dish, large skillet, knife, chopping board and food thermometer..
A note on the nutrition
The recipe, in pictures.
Your next craving
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Protein, Actually.35 min · Easy
Greek Chicken Orzo
Tender chicken and orzo simmered with tomatoes, garlic and oregano, finished with spinach, lemon and salty feta. A generous one-pan dinner.