Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Peppers filled with spiced pork and cheese.
Equipment: Frying pan; baking dish
Measures and names
Ingredients
- 4 large peppers, halved and deseeded
- 500 g pork mince (ground pork)
- 1 onion
- 200 g cauliflower rice
- 1 x 400g tin chopped tomatoes
- 1 tsp fennel seeds
- 1 tsp paprika
- 60 g cheddar, grated
- 1 tbsp oil
- Salt and black pepper
- Green salad, to serve
Method
- Heat the oven to 190°C (fan 170°C). Sit the pepper halves cut-side up in a baking dish.
- Heat the oil in a pan and cook the onion for 4 minutes. Add the pork and brown for 6–8 minutes, breaking it up.
- Stir in the fennel seeds, paprika and tomatoes and simmer for 5 minutes. Season well.
- Fold in the cauliflower rice and cook for 2 minutes more.
- Spoon into the peppers, top with cheddar, and bake for 25 minutes, until the peppers are tender and the cheese golden.
- Rest for a few minutes before serving with a green salad.
Swaps and tips
Cauliflower rice in the filling keeps it low-carb. Any leftover filling is great cold the next day.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 17 g | 6 g | 29 g | 487 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
