Pork & bulghar-stuffed peppers

Pork & bulghar-stuffed peppers

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(13 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

This colourful feel-good supper brings summer flavour at any time of year

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
185
protein
13g
carbs
20g
fat
6g
saturates
2g
fibre
3g
sugar
9g
salt
0.26g

Ingredients

  • 4 peppers, halved and cores removed
  • 200g minced pork
  • 1 garlic clove, crushed
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 50g bulghar wheat
  • 250ml vegetable stock
  • ½ small bunch parsley, chopped
  • 4 tbsp 0% Greek yogurt, to serve

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Method

  1. Put the peppers, cut-side down, on a plate and microwave on High for 4 mins until cooked through (but not so soft they collapse). If they need longer, microwave for 1 min more and repeat until done.
  2. Put the pork in a cold frying pan and turn on the heat. Fry, breaking up any lumps, until it starts to brown. Stir in the garlic and spices for 1 min, then add the bulghar and stock. Cover and simmer for 10 mins until the bulghar is soft.
  3. Heat the grill. Stir half the parsley into the bulghar, then stuff into the peppers on a baking tray. Grill to crisp, sprinkle over most of the parsley, then serve with the yogurt mixed with remaining parsley.

Recipe from Good Food magazine, March 2010

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Comments

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hollyetchell's picture

Made this for dinner tonight, was just what I needed after a tough run! Simple to prepare....I roasted my peppers cut side down for 10 mins rather than microwaving and used smoked paprika in the mince mix. Served with sweet potato chips and a side salad and I thought it was delicious, no bland tastes on my plate like the other comments suggest!

pewter's picture
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Strange but not unpleasant

chipmunky8's picture

As several comments said this recipe is a bit bland, I put in lots of extra garlic and added plenty of chilli, spring onions, cherry tomatoes and feta. Turned out pretty tasty. The feta made a big difference.

mdej123's picture
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I really enjoyed this recipe, quick and easy, inexpensive and served with a variety of other BBC Good Food salads. This was the first time using bulghar wheat and very easy to use. Very filling and great for a quick starter for when friends are around. Enjoyable, especially with the yoghurt. Easy to make ahead too and just warm in the oven.

lucy_tarragon's picture
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I turned this into a vegertarian recipe by using 3 peppers, 200g of Quorn mince, 60g of bulgar wheat. I started by frying an onion and 2 cloves of garlic, to which I added the Quorn and spices and 400g Passatta (seived tomatoes) the bulgar and stock. I served with a Tasty Cous Cous, Courgette thins, rocket, baby spinach and feta salad with a lemon and olive oil dressing and side serving of Tzatziki using greek toghurt, cucumber and mint. The flavours seemed to work well together and made a filling yet light main meal that served three adults or would suit 2 adults and two child portions (or 2 adults with leftovers for lunch!).

Perfect for a summer evening and a light option that is very easy to make.

zoebrealey's picture
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Very good considering how simple it was to put together, it looks quite impressive! Served with a leafy salad it was surprisingly satisfying. I made extra and had the leftovers for lunch the next day which was also delish. Will be making again.

rachelburgoyne's picture
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A nice midweek low fat meal although I found it a little bland. I added a handful of cherry tomatoes and diced mushrooms plus some chickpeas which made it more interesting!. I would cook again as cheap and healthy!.

basil1966's picture

Nice midweek meal, except I use rice instead of the bulghar and I also add sweet chilli sauce into the filling which gives it a nice sweet kick.

bethocallaghan's picture
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Nice but nothing to rave over. I served this quantity for two with a side green salad.

eleanormayo's picture
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We enjoyed this as a mid week supper and it made a nice change. Is probably 3.5 stars as just not quite nice enough to rave about!

liezeldutoit's picture
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This is a nice midweek meal. I served it with a big green salad and found it filing without the guilt factor. Will consider making it again, although this will not become a family favourite

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