Stuffed Peppers with Minced Pork, Vegetables & Rice

Mummy’s Fast & Easy

OK, finally the new post is here!

And the recipe is one of our favourite recipes to cook anytime of the year.
I think it’s really suitable for the freezing weather outside at the moment, these yummy peppers will definitely warm your heart and combined with a glass of good red, you wouldn’t mind the cold outside.
I used minced pork with rice and vegetables. If you prefer, substitute with beef. Vegetarians – skip the meat.
I’ve tried all of the above options but my favorite is definitely the one with the pork. Yummy!

Oh, and my 18 -month old loved them too!

Here’s what you need.

Mummy’s Fast & Easy

  • 5 peppers, cut in halves (I used green, orange, red and yellow)
  • 300g/10oz minced pork meat
  • 150g/4oz white rice
  • 1 onion, chopped
  • 300g/10oz tinned tomatoes
  • 1 carrot, chopped
  • 1tsp cumin
  • 1tsp dry thyme
  • salt and pepper
  • 1tbsp olive oil
  • a bunch of fresh parsley, chopped, if wished
Mummy’s Fast & Easy

  1. Preheat the oven to 200°C/392°F.
  2. Heat a pan with olive oil and gently sweat the onions. Add the carrots and rice, cover with water and leave for 3-4 minutes.
  3. Stir in the pork, add the seasoning and leave for about 10 minutes. Add the tomatoes, mix well and cook for another 5 minutes. Remove from the hob.
  4. Stuff the peppers and place on a greased baking tray. Bake for about 20 minutes or until ready. Sprinkle the fresh parsley on top.

Mummy’s Fast & Easy

Tip: Serve with sour cream or Greek yogurt for extra yumminess!

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