Pork Stuffed Capsicums

Brightly coloured capsicums filled with seasoned pork mixture, garnished with fresh herbs.

These Pork Stuffed Capsicums are super easy to make! It will take you 25 minutes to cook and 10 minutes to prepare plus these are very tasty!

Pork Stuffed Capsicums

Recipe by Stay at Home Mum
0.0 from 0 votes

Tender capsicums stuffed with seasoned pork and baked to perfection. Juicy, flavorful, and hearty, this dish makes a satisfying and wholesome meal.

Course: PorkCuisine: AmericanDifficulty: Easy
Servings
+

4

servings
Prep time

20

minutes
Cooking time

35

minutes
Calories

400

kcal
Total time

55

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 4 number Capsicum-large, any colour you like

  • 1 and a half cups Pork mince

  • 2 tsp Ground cumin

  • 1 tsp Paprika

  • 1 number Garlic Clove-Crushed

  • 50 gram Bulghar Wheat

  • 3 tbsp Low Fat Sour Cream

  • 1 number 250 millilitre Vegetable stock

  • 1 number Salt and Pepper to taste

  • 1 number handful of Parsley

Directions

  • Slice the capsicum into two and remove the seeds and cores.
  • Place cut side down on a plate, lightly cover with cling film and cook  in the microwave for 3-4 minutes until cooked through, but not so soft they collapse.
  • Remove from the microwave and arrange in a baking tray.
  •  Cook the pork mince in a pan until starting to brown. Drain off excess fat.
  • Add the garlic clove to the pan along with the paprika and cumin and a good pinch of salt and pepper.
  • Stir well to combine, cook for a couple of minutes then add the Bulghar wheat and stock.
  • Stir and bring to a simmer – for approx. 10 min.
  • Preheat the grill to a medium high heat. Stir half the parsley into the pork mixture.
  • Stuff into the capsicum, then cook for 3-5 minutes until crisp.
  • Stir the remaining parsley into the sour cream and dollop onto the capsicum to serve.
  • Recipe Hints and Tips:
  • Pork Stuffed Capsicum are not suitable to freeze.
  • Best served immediately after preparing.
  • This article was written by Rhian Allen, Founder of Lose Baby Weight. For more motivation, advice, recipes and exercise plans visit http://www.losebabyweight.com.au and for daily motivation join the Lose Baby Weight Facebook page at http://www.facebook.com/losebabyweight.com.au

author avatar
Clare Whitfield Chief Editor
Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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