mercredi 29 juillet 2015

Pork stuffed peppers (slimming world friendly)

This was another quick after work dinner that takes only about 30  minutes start to finish, I always used to do stuffed peppers with rice but they weren't very filling,  I had some extra lean pork mince in the freezer and some peppers in the fridge and a patient gave me some lovely big tomatoes from their garden so had a think about what to make with them.

I served these with some roasted vegetables and some cous cous and the whole meal was very popular with the family and best of all syn free :)

Pork stuffed peppers (serves 4)

  • 1lb extra lean pork mince
  • 4 large red peppers
  • 2 large fresh tomatoes (chopped) or a few smaller tomatoes.
  • 2 onions (chopped)
  • 1 tsp dried sage
  • salt and pepper.
  • spray oil

Cut the red peppers in half and discard the seeds and place in a pan of boiling water for 3 minutes then drain and set to one side.

In a wok or large frying pan spray with oil add the onion and fry for a few minutes then add the pork, sage and garlic and stir fry until the pork is cooked through stirring all the time. Add the tomatoes and stir fry for a few more minutes then season to taste with salt and pepper.

Place the pepper halves in a large baking dish or roasting tin and place the filling into each pepper half.

Bake at Gas 6 /200/400 for 20 minutes until top is a little browned and crispy.  
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