Pork & bulghar-stuffed peppers
This colourful feel-good supper brings summer flavour at any time of year
- Prep: 10 mins
Cook: 30 mins
- Serves 4
- Easy
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
Method
-
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.
-
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.
-
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.
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