STUFFED PEPPERS WITH PORK AND RICE

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Stuffed Peppers With Pork and Rice image

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.

Provided by AskCy

Categories     One Dish Meal

Time 2h

Yield 6 full peppers, 3-6 serving(s)

Number Of Ingredients 15

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
salt
pepper
50 g grated cheese (optional)

Steps:

  • cook the rice as you normally do (follow the packet instructions) leave to one side.
  • soften the onions in a large pan.
  • add the diced celery.
  • add the pork and stir in well allowing to colour.
  • then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches.
  • cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
  • At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together).
  • When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
  • Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
  • Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
  • Serve.

Nutrition Facts : Calories 707.3, Fat 25.4, SaturatedFat 5.8, Cholesterol 86, Sodium 111.5, Carbohydrate 82.3, Fiber 9.3, Sugar 13.4, Protein 38.5

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