Pork-stuffed peppers
3
Points®
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
1 medium, chopped
Courgette
150 g, chopped
Garlic
1 clove(s), crushed
Extra lean pork mince (5% fat), raw
450 g
Rosemary, Fresh
3 teaspoon(s), finely chopped
Parmesan Cheese
50 g, grated finely
Sliced Granary Bread
50 g, blitzed into breadcrumbs
Red pepper
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.