Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Turkey-stuffed peppers with herbed rice
Soft roasted peppers filled with turkey, rice and parsley.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the filling fills four pepper halves
- Confirm the peppers are tender after 15 minutes plus 15 to 20 minutes
- Photograph the finished peppers
- Time
- About 55 min
- estimated
- Serves
- 2
- see below
- Energy
- 440 kcal
- per serving
- Protein
- 29 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
No regulated allergens in the ingredients as listed. Check the labels on packaged ingredients:
- chopped tomatoes. Tinned tomatoes vary in added salt; the sodium figure uses a standard salted tin.
Cooking steps
Heat the oven to 190°C / 375°F (170°C fan). Cook the rice in boiling water, following the packet, then drain it.
Put the pepper halves cut side up in a baking dish and roast them for 15 minutes, while you make the filling.
Warm the oil in a frying pan over medium heat. Add the onion and cook for 4 minutes, then add the turkey and cook for 5 to 6 minutes, breaking it apart, until it is cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Stir in the tomatoes and oregano and simmer for 5 minutes, until thick. Fold in the rice and parsley.
Spoon the filling into the pepper halves and bake for 15 to 20 minutes, until the peppers are tender and the filling is hot all the way through.
The useful detail
Pre-roasting the peppers prevents a firm shell around an overcooked filling. Fifteen minutes alone starts them softening, so both parts are ready at the same time.
Make it work for you
One serving is Two filled pepper halves. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Chicken mince instead of turkey
Much the same, with the same safe endpoint.
Per serving: about 10 kcal less, about 2 g less protein, about the same fat.
Cooked lentils instead of the rice
Earthier and softer, and it makes a denser filling. Use about 200 g of cooked lentils in place of the dry rice.
Per serving: about 30 kcal less, about 6 g more protein, about the same fat.
Brown rice
Cook it first, as it takes longer. Nutrition is not recalculated for this swap.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A filled vegetable rather than a plate with sides: the peppers are most of the volume, the turkey most of the protein and the rice most of the carbohydrate.
| Energy | 440 kcal |
|---|---|
| Protein | 29 g |
| Fat | 16 g |
| of which saturates | 4 g |
| Carbohydrate | 47 g |
| of which sugars | 10 g |
| Fibre | 6 g |
| Sodium | 180 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| white rice | 80 g | FDC 168877Rice, white, long-grain, regular, raw, enriched | 292 kcal | 5.7 g |
| red pepper | 300 g | FDC 170108Peppers, sweet, red, raw | 78 kcal | 3.0 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| turkey mince | 250 g | FDC 172850Turkey, ground, 93% lean, 7% fat, raw | 375 kcal | 46.8 g |
| chopped tomatoes | 150 g | FDC 170051Tomatoes, red, ripe, canned, packed in tomato juice | 24 kcal | 1.2 g |
| dried oregano | 0.5 g | FDC 171328Spices, oregano, dried | 1 kcal | 0.0 g |
| parsley | 5 g | FDC 170416Parsley, fresh | 2 kcal | 0.1 g |
| Whole recipe | Divided by 2 | 877 kcal | 57.5 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Turkey meatballs with roasted pepper sauce
Tender turkey meatballs in a smooth pepper sauce, served with orzo.
About 40 min · 585 kcal · 42 g protein per serving