Each stuffed pepper contains less than 250 calories and is low in sugar, salt and saturated fat. The peppers are stuffed with a gorgeous, vegetable-rich sauce made from onions, garlic, courgette, spinach, turkey mince, and baked beans.
Add the onion and garlic and a pinch of salt and pepper. Fry for 3-5 minutes until just softening.
Add the turkey mince and fry until all the pink has gone – use your spatula to break up any lumps as it fries.
Add the courgette and stir through.
Add the beans and stir through.
Add the tomato puree, cumin and smoked paprika.
Stir, then simmer for 10 minutes until slightly thickened.
Meanwhile, preheat the oven to 200C (180C fan).
Add the spinach and stir through. Season to taste.
Pick six peppers that are able to stand up upright. Cut the tops off the peppers and arrange on a large, lightly greased tray.
Spoon the filling into them.
Put a pinch of cheese on top of each one.
Sprinkle with the parsley.
Bake for 10 minutes until the cheese has melted. Dig in!
If you have leftover stuffed peppers they should be stored in the fridge. Let the peppers cool down and put them in the fridge well covered or in an airtight container within 2 hours of cooking.If stored correctly, they will keep for up to 3 days in the fridge.