Directions:
- Cook the rice as you normally do (follow the packet instructions) leave to one side.
- Soften the onions in a large pan.
- Add the diced celery.
- Add the pork and stir in well allowing to colour.
- Then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches.
- Cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
- At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together).
- When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
- Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
- Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.57 Kcal (471 kJ) | ||
| Calories from fat | 49.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 5.42mg | 2% | |
| Sodium | 1659.57mg | 69% | |
| Potassium | 69.39mg | 1% | |
| Total Carbs | 12.26g | 4% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.4mg | 35% | |
| Calcium | 18.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 218.63 Kcal (915 kJ) | ||
| Calories from fat | 96.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.77g | 9% | |
|---|---|---|---|
| Cholesterol | 10.52mg | 2% | |
| Sodium | 3223.19mg | 69% | |
| Potassium | 134.78mg | 1% | |
| Total Carbs | 23.8g | 4% | |
| Sugars | 1.85g | 4% | |
| Dietary Fiber | 1.15g | 2% | |
| Protein | 2.75g | 3% | |
| Vitamin C | 30mg | 26% | |
| Vitamin A | 0.7mg | 12% | |
| Iron | 12.4mg | 35% | |
| Calcium | 35.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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