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Pork & bulghar-stuffed peppers

Pork & bulghar-stuffed peppers

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(16 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
This colourful feel-good supper brings summer flavour at any time of year

Nutrition and extra info

Nutrition per serving

  • kcalories185
  • fat6g
  • saturates2g
  • carbs20g
  • sugars9g
  • fibre3g
  • protein13g
  • salt0.26g
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Ingredients

  • 4 pepper, halved and cores removed

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 200g minced pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 garlic clove, crushed
  • 2 tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 50g bulghar wheat
  • 250ml vegetable stock
  • ½ small bunch parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 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.

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Comments (12)

Missfarmergiles's picture

This was a very light meal and very tasty - I am a big fan of Tsatsiki so I used that instead of yogurt which compliments it perfectly. I served with salad and made my partner potato wedges...
Next time I think I will add onions so give a bit more taste.

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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