Sticky pork-stuffed peppers

Name: Sticky pork-stuffed peppers
Yield: Serves 4
Ingredients: 3 tbsp groundnut oil; ¼ ciabatta, torn into small pieces; 1 red onion, finely diced; 2 garlic cloves, crushed; 500g British free-range pork mince; 150ml chicken stock; 4 romano peppers; 4 spring onions, sliced; 3 tbsp sweet chilli sauce; 2 tbsp dark soy sauce; Large handful of fresh coriander leaves, plus extra to serve

Easy
August 2010

Easy
August 2010

Serves 4
Takes 10 minutes to make, 45 minutes to cook

The Asian-inspired sticky pork in this stuffed pepper recipe is incredibly moreish – and so simple to make

Dairy-free recipes

Nutrition: per serving

Calories: 412
Fat: 21.9g (6.4g saturated)
Protein: 29.2g
Carbohydrates: 29.2g (24.g sugars)
Salt: 2.3g

Nutrition: per serving

Calories: 412
Fat: 21.9g (6.4g saturated)
Protein: 29.2g
Carbohydrates: 29.2g (24.g sugars)
Salt: 2.3g

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Ingredients

3 tbsp groundnut oil
¼ ciabatta, torn into small pieces
1 red onion, finely diced
2 garlic cloves, crushed
500g British free-range pork mince
150ml chicken stock
4 romano peppers
4 spring onions, sliced
3 tbsp sweet chilli sauce
2 tbsp dark soy sauce
Large handful of fresh coriander leaves, plus extra to serve

Method

Heat half the oil in a frying pan over a medium-high heat and fry the ciabatta pieces until crisp and golden. Set aside on kitchen paper.
Heat the remaining oil in the pan over a medium heat. Add the onion and garlic, then fry for 10 minutes until soft and golden. Add the mince and fry until browned. Add the stock and simmer for 15–20 minutes.
Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Halve the peppers, deseed them and place cut-side up on a baking sheet.
Add the spring onion, sweet chilli, dark soy and coriander to the mince. Adjust the seasoning and stir in the ciabatta pieces. Spoon into the pepper halves and roast in the oven for 15-20 minutes. Scatter with the extra coriander leaves and serve with the chilli slaw, if you like.