Photo of Piri piri pork with roasted pepper rice by WW

Piri piri pork with roasted pepper rice

PersonalPoints™ per serving
Total Time
3 hr 35 min
20 min
1 hr
This impressive-looking dish is a great choice for entertaining, and is simple to put together.


Chilli, Green or Red

3 individual, red, deseeded and finely chopped


3 clove(s), finely sliced

Oregano, Dried

1 teaspoons, level

Tarragon, Dried

1 teaspoons, level


2 teaspoons, level, smoked sweet paprika

Parsley, fresh

2 tablespoons, chopped

Lemon Juice, Fresh

80 ml, Juice of 2 lemons


1 teaspoons

Pork Fillet, Lean, raw

500 g, trimmed of fat

Peppers, All Types

4 medium, 2 red and 2 green pepper


2 clove(s), unpeeled

Calorie controlled cooking spray

4 spray(s)

Brown rice, Microwaveable

2 pouch(es)

Parsley, fresh

5 sprig(s), fresh, roughly chopped


  1. Put the chillies, garlic, oregano, tarragon, paprika, parsley, lemon juice and salt in a food processor and pulse to form a paste. Spread all over the pork fillet, cover and marinate in the fridge for at least 2 hours, or preferably overnight.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the peppers and garlic in a roasting tray and mist with cooking spray. Season and roast for 25-30 minutes, until the skin starts to blacken and blister. Remove from the oven and transfer to a heatproof bowl. Cover with cling film and set aside until the peppers are cool enough to handle. When cooled, peel off the skin and remove the seeds. Roughly chop the flesh and put in a bowl. Squeeze the garlic from its skin and mix through the peppers.
  3. Remove the pork from the fridge and put in a roasting tin. Roast for 25-30 minutes, until cooked through. Remove from the oven and set aside to rest for 10-15 minutes, covered with foil.
  4. Meanwhile, cook the rice to pack instructions then add to the peppers and garlic. Add the parsley and miz well.
  5. Cut the pork into 12 thick slices, and serve with the rice