1/14 Photos of Stuffed Peppers With Pork and Rice
Making the most out a little minced pork, this dish makes for a tasty and different lunch. Originally I came up with a slightly different version without meat which was inspired by holidays to Cyprus, this is a twist on that.
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- 50 ml olive oil (for frying)
- 200 g long grain rice
- 6 large bell peppers (cut in half length ways)
- 300 g onions, diced (3 small)
- 150 g celery, diced (2 sticks)
- 300 g pork, mine
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1 -2 tablespoon tomato puree
- 3 garlic cloves (chopped or crushed)
- 500 ml vegetable stock
- 50 g grated cheese (optional)
- 1cook the rice as you normally do (follow the packet instructions) leave to one side.
- 2soften the onions in a large pan.
- 3add the diced celery.
- 4add the pork and stir in well allowing to colour.
- 5then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches.
- 6cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
- 7At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together).
- 8When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
- 9Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
- 10Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
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Nutritional Facts for Stuffed Peppers With Pork and Rice
Serving Size: 1 (338 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 707.3
- Calories from Fat 228
- Total Fat 25.4 g
- Saturated Fat 5.7 g
- Cholesterol 86.0 mg
- Sodium 111.5 mg
- Total Carbohydrate 82.3 g
- Dietary Fiber 9.3 g
- Sugars 13.3 g
- Protein 38.5 g
The following items or measurements are not included: