This was another quick after work dinner that takes only about 30 minutes start to finish, I always used to do stuffed peppers with rice but they weren't very filling, I had some extra lean pork mince in the freezer and some peppers in the fridge and a patient gave me some lovely big tomatoes from their garden so had a think about what to make with them.
I served these with some roasted vegetables and some cous cous and the whole meal was very popular with the family and best of all syn free :)
Pork stuffed peppers (serves 4)
- 1lb extra lean pork mince
- 4 large red peppers
- 2 large fresh tomatoes (chopped) or a few smaller tomatoes.
- 2 onions (chopped)
- 1 tsp dried sage
- salt and pepper.
- spray oil
Cut the red peppers in half and discard the seeds and place in a pan of boiling water for 3 minutes then drain and set to one side.
In a wok or large frying pan spray with oil add the onion and fry for a few minutes then add the pork, sage and garlic and stir fry until the pork is cooked through stirring all the time. Add the tomatoes and stir fry for a few more minutes then season to taste with salt and pepper.
Place the pepper halves in a large baking dish or roasting tin and place the filling into each pepper half.
Bake at Gas 6 /200/400 for 20 minutes until top is a little browned and crispy.
credit : http://vicki-kitchen.blogspot.com/