Stuffed Peppers With Pork And Rice Recipe

Name: Stuffed Peppers With Pork And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
cook the rice as you normally do (follow the packet instructions) leave to one side.
2
soften the onions in a large pan.
3
add the diced celery.
4
add the pork and stir in well allowing to colour.
5
then put in the garlic, tomato puree, dried oregano, smoked paprika, salt and pepper and stir inches.
6
cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
7
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).
8
When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
9
Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
10
Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
11
Serve.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Stuffed Peppers With Pork And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Peppers With Pork And Rice

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