Pork & Bulghar-Stuffed Peppers

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

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  185

• Protein

  13g

• Carbs

  20g

• Fat

  6g

• Saturates

  2g

• Fibre

  3g

• Sugar

  9g

• Salt

  0.26g

Ingredients

• 4 peppers, halved and cores removed
• 200g minced pork
• 1 garlic clove, crushed
• 2 tsp ground cumin
• 1 tsp paprika
• 50g bulghar wheat
• 250ml vegetable stock
• ½ small bunch parsley, chopped
• 4 tbsp 0% Greek yogurt, to serve

Directions

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.

Categories: Courses, Healthy