Töltött Paprika (Stuffed Peppers with Pork and Rice)
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Ingredients
- 4 mixed peppers
- 400 g pork mince
- 100 g long grain rice
- 1 onion
- 400 g chopped tomatoes
- 1 tsp sweet paprika
Nutrition (per serving)
- Calories
- 373 kcal
- Protein
- 24 g
- Carbohydrate
- 34.4 g
- of which sugars
- 11.6 g
- Fat
- 15.1 g
- of which saturates
- 5.2 g
- Fibre
- 5 g
- Salt
- 0.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Cut the tops off the peppers and scoop out the seeds.
- 2
Cook the rice in boiling water for 10 minutes until just tender, then drain.
- 3
Mix the pork mince, cooked rice, chopped onion and sweet paprika with a good pinch of salt and pepper, then spoon into the peppers.
- 4
Stand the peppers in a baking dish and pour the chopped tomatoes around them.
- 5
Cover with foil and bake for 45-50 minutes until the pork is cooked through with no pink remaining and the peppers are tender.
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