Red peppers stuffed with pork and rice

Red peppers stuffed with pork and rice
  • Serves icon Serves 4
  • Time icon 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.

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

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

  1. 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.
  2. 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.
  3. 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.

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