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Pork stuffed peppers

If Tonia's having friends over knowing she will be short of time on the day, she'll prepare this to the end of stage 5, cover and keep refrigerated for up to 24 hours, then carry on from there....easy. Or you can cook them the day before as they taste just as delicious cold with tzatziki or tahini.

Ingredients:

1kg assorted coloured peppers (or about 8 large)6 tbsp olive oil2 large onions, chopped1⁄2 glass (100g) long grain brown rice125g minced pork2 tbsp freshly chopped parsley1 tbsp freshly chopped mint2 tsp ground cinnamon1 x 400g can plum tomatoes (or 4 large ripe tomatoes, grated)Juice of 1 lemon2 tbsp olive oilSalt and freshly ground black pepper to taste

Method:

  • Preheat the oven to 180C / Fan 160C / Gas 4

  • Neatly slice the tops off the peppers, reserving for later. Scoop out the seeds, discard.

  • Fry the onion in half the olive oil until just lightly coloured. Stir in the rice and pork, continuing to cook until the rice becomes transparent and the meat is crumbly.

  • Add the herbs, cinnamon and tomatoes. Season with a pinch of salt and some black pepper.

  • Spoon the mince mixture in each pepper to about three quarters full. Stand the peppers snugly in a casserole dish (wedge some potato slices in between them if necessary to keep them upright) and pop their lids back on.

  • Mix together the lemon juice with the remaining olive oil and 1⁄2 glass or 6tbsp water. Pour around the peppers.

  • Cover loosely with foil and bake in the oven for around 30 mins or until just tender

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Weekdays | 6am-9am