Pork-stuffed peppers
10
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
Courgette
150 g
Garlic
1 clove(s)
Extra lean pork mince (5% fat), raw
450 g
Rosemary, Fresh
3 teaspoon(s)
Parmesan Cheese
50 g
Sliced Granary Bread
50 g
Red pepper
4 medium
Rocket
4 portion(s)
Watercress
4 bunch(es)
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.