Red peppers stuffed with pork and rice

Red peppers stuffed with pork and rice

Red peppers are stuffed with a paprika-spiced pork mince and rice filling in this quick and easy Hungarian inspired midweek meal. You can do step 3 in an air fryer, if you have one.

Red peppers stuffed with pork and rice

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, oven time 15-20 min

Red peppers are stuffed with a paprika-spiced pork mince and rice filling in this quick and easy Hungarian inspired midweek meal. You can do step 3 in an air fryer, if you have one.

Nutrition: per serving

Calories
416kcals
Fat
14.6g (4.9g saturated)
Protein
39.3g
Carbohydrates
28g (12.3g sugars)
Fibre
7.7g
Salt
0.1g

Ingredients

  • 8 small red peppers, stem ends cut off, seeds removed
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp ground coriander
  • 2 tsp sweet smoked paprika, plus extra to sprinkle
  • 500g British free-range lean pork mince
  • 200g chopped tomatoes
  • 200g cooked basmati rice
  • 1 large free-range egg, lightly beaten

To serve

  • Chopped fresh coriander, salad and soured cream
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Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Lightly prick the peppers all over with the tip of a sharp knife, then put them on a microwaveable plate and cook on high in the microwave for 5 minutes or until softened but not collapsing.
  2. Meanwhile, heat the oil in a sauté pan and fry the onion and garlic with the coriander and paprika until soft, adding a splash of water if it looks too dry. Season, then add the mince and fry for 5 minutes or until coloured. Add the tomatoes and cook for another 5 minutes. Remove from the heat and stir in the rice, beaten egg and a good pinch of salt and pepper.
  3. Put the peppers into a baking tray, standing upright, and fill with the mince-rice mixture. Bake for 15-20 minutes until the filling is piping hot. Serve sprinkled with coriander alongside a salad with soured cream sprinkled with paprika.

Nutrition

Nutrition: per serving
Calories
416kcals
Fat
14.6g (4.9g saturated)
Protein
39.3g
Carbohydrates
28g (12.3g sugars)
Fibre
7.7g
Salt
0.1g

FAQs

How do I bake the stuffed peppers in an air fryer?
At step 3, instead of the final conventional oven bake, air fryer the peppers at 180C for 12-15 minutes.

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