Recipe: Stuffed Peppers
A flashback to 70s home cooking comfort food! Simple is best – easy pork and rice stuffed peppers cooked slowly in rich tomato sauce. Serve with a crunchy salad.
Serves 2 – 4
500gm pork mince
2 cups cooked rice
4 large peppers (2 red and 2 green)
2 large onions, chopped
2 cloves garlic, minced
1.5 tsp oregano
1 fresh red chilli
1/4 cup grated parmesan
Sea salt flakes & cracked black pepper
1 can tinned tomatoes
1 tin tomato soup
1/2 cup chicken stock
Large splash of port
Chopped basil for garnish
- Preheat Oven to 200C (or 180C fan forced).
- Fry onion, garlic and chilli until soft. Remove from pan.
- In a bowl mix together half the onion mixture, cooked rice, pork mince, parmesan, salt and pepper until well combined. Be careful not to squash the pork mince too much, rub gently so the texture stays in place.
- In a circular motion, cut small ‘lids’ from the top of the peppers and gently clean the inside.
- Using your hands or a spoon, gently stuff each pepper, pressing pork mixture down lightly. Now place pepper lids back on top and press in.
- In a medium saucepan add the remaining cooked onion mixture along with the tinned tomatoes, tinned soup, chicken stock, oregano and a large splash of port. Bring to the boil for 2 minutes then remove from heat. When cooled, place in a blender and blend sauce quickly until just smooth.
- Place the 4 stuffed peppers into an ovenproof dish and carefully pour over the tomato sauce. Place a lid in top and cook in the oven for 1 hour and 30 minutes, turning the peppers halfway through the cooking time to make they soak well both sides in the sauce.
- Serve with chopped basil, cracked black pepper and a crunchy green salad.