Turkey, Red Pepper & Butter Bean Casserole

1 onion, chopped
2 celery sticks, chopped
4 medium carrots, chopped
4 small red peppers, chopped
2 garlic cloves, crushed
2 tbsp sweetener
350g turkey breast fillet diced
200g tinned butter beans
3/4 litre vegetable stock
1 small bunch parsley, chopped

Instructions

1. Fry all veggies in Fry Lightfor 4-5 mins over a low heat.

2. Add turkey and cook for a further 2 mins.

3. Add stock, beans and sweetener. Bring to the boil.

4. Simmer for 40 mins.

5. Stir in parsley. Serve with rice or jacket potato.