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Red peppers stuffed with pork and rice

Red peppers stuffed with pork and rice

Name: Red peppers stuffed with pork and rice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Ingredients: 8 small red peppers, stem ends cut off, seeds removed; 1 tbsp olive oil; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 2 tsp ground coriander; 2 tsp sweet smoked paprika, plus extra to sprinkle; 500g British free-range lean pork mince; 200g chopped tomatoes; 200g cooked basmati rice; 1 large free-range egg, lightly beaten; To serve; Chopped fresh coriander, salad and soured cream

Easy
August 2016

Easy
August 2016

Serves 4
Hands-on time 30 min, oven time 15-20 min

Red peppers are stuffed with a paprika-spiced pork mince and rice filling in this quick and easy Hungarian inspired midweek meal.

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

Calories: 416kcals
Fat: 14.6g (4.9g saturated)
Protein: 39.3g
Carbohydrates: 28g (12.3g sugars)
Fibre: 7.7g
Salt: 0.1g

Nutrition: per serving

Calories: 416kcals
Fat: 14.6g (4.9g saturated)
Protein: 39.3g
Carbohydrates: 28g (12.3g sugars)
Fibre: 7.7g
Salt: 0.1g

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Ingredients

8 small red peppers, stem ends cut off, seeds removed
1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 tsp ground coriander
2 tsp sweet smoked paprika, plus extra to sprinkle
500g British free-range lean pork mince
200g chopped tomatoes
200g cooked basmati rice
1 large free-range egg, lightly beaten

To serve

Chopped fresh coriander, salad and soured cream

Method

Heat the oven to 200°C/180°C fan/gas 6. Lightly prick the peppers all over with the tip of a sharp knife, then put them on a microwaveable plate and cook on high in the microwave for 5 minutes or until softened but not collapsing.
Meanwhile, heat the oil in a sauté pan and fry the onion and garlic with the coriander and paprika until soft, adding a splash of water if it looks too dry. Season, then add the mince and fry for 5 minutes or until coloured. Add the tomatoes and cook for another 5 minutes. Remove from the heat and stir in the rice, beaten egg and a good pinch of salt and pepper.
Put the peppers into a baking tray, standing upright, and fill with the mince-rice mixture. Bake for 15-20 minutes until the filling is piping hot. Serve sprinkled with coriander alongside a salad with soured cream sprinkled with paprika.