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 🙂
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.
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 until soft then add the pork, sage and garlic and stir fry until the pork is browned and 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
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