Pork and Feta Stuffed Peppers

Updated at: Thu, 17 Aug 2023 06:35:04 GMT

Step 1

Preheat your oven to 220 °C/200 °C fan/gas mark 7. Cut each pepper in half through the stem, then remove the seeds. Place the peppers, cut side up, onto a baking tray and drizzle with oil. Season with salt and pepper. Roast on the top shelf of your oven until browned and softened, 6-8 mins.

Step 2

Thinly slice the tomato.

Step 3

Heat a large frying pan on medium-high heat with a drizzle of oil. Once hot, fry the pork mince until golden, 5-6 mins. Use a wooden spoon to break it up as it cooks. Add the paprika, crumble in half of the feta and season with salt and pepper. Stir to combine. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

Step 4

When cooked, take the peppers out of the oven. Use a spoon to fill them with the pork mince mixture, pressing down so you can fit in as much as possible. Crumble the remaining feta over the top of the stuffed peppers. Roast on the middle shelf of your oven until the feta has melted, 10-12 mins.

Step 5

In a large bowl, add the tomato, rocket and olive oil for the dressing (see pantry), then toss to coat. Season with salt and pepper.

Step 6

Divide the pork and feta stuffed peppers between your plates. Serve with the rocket salad.

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Makes leftovers