Pork & bulgur-stuffed peppers

Pork & bulgur-stuffed peppers

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(22 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal185
  • fat6g
  • saturates2g
  • carbs20g
  • sugars9g
  • fibre3g
  • protein13g
  • salt0.26g
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  • 4 peppers, halved and cores removed



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 200g minced pork



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

  • 1 garlic clove, crushed
  • 2 tsp ground cumin



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

  • 1 tsp paprika



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

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



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

  • 4 tbsp 0% Greek yogurt, to serve


  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 bulgur and stock. Cover and simmer for 10 mins until the bulgur is soft.

  3. Heat the grill. Stir half the parsley into the bulgur, 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, questions and tips

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23rd Apr, 2010
Nice but nothing to rave over. I served this quantity for two with a side green salad.
6th Apr, 2010
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!
4th Apr, 2010
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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