Turkey-stuffed peppers

Ingredients

• 250 g red pepper
• 170 g turkey mince
• 60 g brown rice
• 180 g tomatoes
• 7 ml olive oil

Method

1. Rinse the brown rice, put it in a saucepan with twice its volume of water and a pinch of salt and bring to the boil. Cover and simmer for 25–30 minutes until tender and the water is absorbed.
2. While the rice cooks, heat the oven to 200°C (180°C fan). Halve the red peppers lengthways and remove the seeds. Brush with a third of the olive oil, put cut side up in a baking dish and bake for 10 minutes to soften.
3. Meanwhile, heat the rest of the olive oil in a frying pan over a medium-high heat and cook the turkey mince for 6–8 minutes, breaking it up, until browned with no pink left. Chop the tomatoes, add them with salt and black pepper and simmer for 5 minutes.
4. Stir the cooked rice into the turkey mixture and spoon it into the pepper halves, pressing down lightly.
5. Bake for 20 minutes until the peppers are tender and the filling is steaming hot all the way through.