Pork-filled Peppers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
1316
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,316 cal. | (63 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 89 g | (77 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.3 g | (61 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 24.8 mg | (207 %) | ||
| Vitamin K | 125.7 μg | (210 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 30.3 mg | (253 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 448 μg | (149 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 39.2 μg | (87 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 795 mg | (837 %) | ||
| Potassium | 3,057 mg | (76 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 37.3 g | |||
| Uric acid | 451 mg | |||
| Cholesterol | 319 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps vegetable oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 4 cups ground pork
- 2 Tbsps chopped Sage
- 2 Tbsps chopped thyme
- 1 cup breadcrumbs
- 5 Bell pepper
- 4 Bell pepper
- 4 Bell pepper
- 2 eggs (beaten)
- 1 Tbsp chopped parsley
- ¼ cup butter
- 2 Tbsps olive oil
- 4 small potatoes (peeled and sliced)
- 1 ⅔ cups Pumpkin (finely diced)
- 2 Tbsps Dijon mustard
- ½ cup white wine
- ½ cup cream (30% fat)
- 1 Tbsp Sea salt
- thyme (to garnish)
Preparation
Kitchen utensils
1 Skillet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Slotted spatula, 1 Immersion blender, 1 Lid, 1 Small skillet, 1 Sieve
Preparation steps
1.
Heat the oven to 200ºC (180º fan). Heat the vegetable oil in a pan and gently fry the onion until soft but not brown.
2.
Add the garlic and cook for one minute then add the pork and cook until the pork is lightly browned, stirring all the time. Add the sage and thyme, season with salt and pepper then stir in the breadcrumbs and transfer the mixture to a clean bowl.
3.
Take one of the red peppers, remove the seeds, cut the flesh into thin strips and set aside.
4.
Cut the tops off the remaining peppers and scrape out the seeds and membranes. Cut the bottom off each pepper to make them flat and place them in an ovenproof dish.
5.
Stir the beaten eggs into the pork and stuff the mixture into the peppers. Sprinkle over the parsley, replace the lids of the peppers and cover with foil. Bake in the oven for 20-25 minutes then remove from the oven and set aside until you are ready to serve.
6.
While the peppers are baking, heat the butter and olive oil in a pan and gently fry the red pepper strips until soft. Remove from the pan and set aside.
7.
Gently fry the potato slices until lightly browned then remove from the pan and set aside in a warm place.
8.
Add the pumpkin to the pan and cook gently for five minutes. Stir in the mustard then add the white and let it bubble. Add the cream and cook very gently until the pumpkin is very tender. Season with salt and pepper and pass the sauce through a fine sieve.
9.
To serve, pour the sauce onto warmed serving plates and carefully place the stuffed peppers on top. Arrange the red pepper and potato slices around, scatter over the sea salt and garnish with the thyme sprigs.
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