Photo of Pork-stuffed peppers by WW

Pork-stuffed peppers

6
6
6
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
4
Difficulty
Easy
These colourful stuffed peppers make a fabulous light Mediterranean-style supper.

Ingredients

Calorie controlled cooking spray

8 spray(s)

Onion(s)

1 medium, chopped

Courgette

150 g, chopped

Garlic

1 clove(s), crushed

Extra Lean Pork Mince (5% fat), raw

450 g

Rosemary, Fresh

3 teaspoons, finely chopped

Parmesan Cheese

50 g, grated finely

Sliced Granary Bread

50 g, blitzed into breadcrumbs

Red pepper(s)

4 medium, deseeded and halved

Rocket

4 portion(s), to serve

Watercress

4 bunch(es), to serve

Instructions

  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Mist a pan with the cooking spray and add the onion and courgette. Fry, stirring, for 10 minutes, or until softened but not coloured.
  2. Add the garlic and fry for a further minute, then stir in the pork mince. Fry, stirring frequently, for 10 minutes, or until browned and any liquid has evaporated.
  3. Remove from the heat and stir in the rosemary, breadcrumbs and 30 g of the Parmesan. Season. Arrange the peppers in a large ovenproof dish (or 2 small ones) so that they fit snugly and divide the mince mixture between them. Top with the remaining Parmesan and bake for 40 minutes, or until golden. Serve with the rocket and watercress salad.

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