Home > Pork mince recipes > 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

By: Delicious. food team

Published: 16 Sep 16
Updated: 18 Mar 24

Red peppers are stuffed with a paprika-spiced pork mince and rice filling in this quick and easy Hungarian inspired midweek meal. You can do step 3 in an air fryer, if you have one.

Easy
August 2016

Test kitchen approved

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. You can do step 3 in an air fryer, if you have one.

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.

Recipe from August 2016 Issue

Nutrition

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

FAQs

How do I bake the stuffed peppers in an air fryer?
At step 3, instead of the final conventional oven bake, air fryer the peppers at 180C for 12-15 minutes.