A MEAL YOU CAN MAKE
Turkey & pepper tray
Turkey pieces, peppers and butter beans with paprika
About 67 minutes · 2 servings · Fan oven · large deep roasting tray
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Turkey breast, 3 cm pieces
- 240g Tinned butter beans, drained
- 200g Red pepper, 2 cm pieces
- 200g Courgette, 2 cm pieces
- 400g Tinned tomatoes, chopped
- 15ml Olive oil
- 2 tsp Smoked paprika
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~417 kcal · 54g protein · 30g carbohydrate · 10g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Drain 240g tinned butter beans. Cut 200g red pepper (2 cm pieces) and 200g courgette (2 cm pieces) to the stated size. Measure 400g tinned tomatoes (chopped), 2 tsp smoked paprika and 15ml olive oil. Keep 350g turkey breast (3 cm pieces) chilled until loading; use a separate board and utensils for raw turkey.
Set the oven
Set the oven to 190°C fan. Allow space around each tray.
Preheat the oven
Wait for the oven to reach 190°C fan. The 10-minute estimate is a guide: confirm the oven indicator before continuing.
Prepare the tray & load
Mix 240g tinned butter beans (drained), 200g red pepper (2 cm pieces), 200g courgette (2 cm pieces), 400g tinned tomatoes (chopped), 2 tsp smoked paprika and 15ml olive oil in the deep tray. Add 350g turkey breast (3 cm pieces), spreading the pieces in a single layer. Wash hands and raw-poultry utensils. Load the preheated oven.
Roast
Roast at 190°C fan. Stay nearby and check at the end of the estimate.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check, finish & portion
Check the thickest turkey pieces with a clean probe. Check the vegetables are tender and beans steaming hot throughout. Use clean serving utensils. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Clear & clean equipment
Remove the tray, switch off the oven if no longer needed and clean the cooled tray before reusing it. Leave it to cool longer if necessary.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.