Lifestyle
Stuffed red peppers with ground pork mince
This dish combines ground pork mince, spices, and classic pizza toppings, all baked in sweet red bell peppers.
Are you gluten-intolerant but craving pizza for dinner tonight? This dish is a delightful twist on traditional pizza.
It features a red pepper stuffed with a medley of delicious toppings, including savoury pork, tangy Kalamata olives, creamy feta cheese, spicy salami rounds, and an aromatic blend of herbs and spices like oregano, cumin, and garlic. Recipe compliments of SA Pork.
Portions: 4 | Prep time: 10 minutes | Cook time: 20 minutes
Ingredients
- 500g ground pork mince
- 3-4 red bell peppers, sliced lengthways with seeds removed
- 1/2 red onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon crushed garlic
- 1 tablespoon tomato paste or tomato sauce
- 1 teaspoon soy sauce or Worcestershire sauce
- Salt and black pepper to taste
- Kalamata olives, pitted and sliced
- Salami rounds
- Grated cheese
- Creamed cheese
- Soft feta cheese
- Fresh herbs (such as basil or oregano) to serve
- Oil for frying
Method
- Prepare the Filling: Heat a pan over medium heat and add oil. Add the diced red onion and fry until fragrant. Add the ground cumin, dried oregano, and crushed garlic, and fry for an additional minute. Add the ground pork mince and cook until browned. Stir in the tomato paste or tomato sauce and the soy sauce or Worcestershire sauce – season with salt and black pepper to taste.
- Prepare the Peppers: Preheat the oven to 180 degrees Celsius. Place the de-seeded and sliced red bell peppers on a baking tray. Drizzle with oil and season with salt and black pepper. Roast for 10 minutes.
- Stuff the Peppers: Remove the peppers from the oven. Scoop the cooked pork mixture into each pepper half. Top with creamed cheese, grated cheese, salami rounds, and soft feta cheese.
- Bake the Stuffed Peppers: Return the stuffed peppers to the oven and bake for 10 minutes or until the cheese is melted and bubbly.
- Serve: Remove from the oven and garnish with fresh basil or oregano.
