Hungarian Stuffed Peppers
- Suitable for Dinner
- Not suitable for Breakfast
- Suitable for Lunch
- Not suitable for Dessert
- Not suitable for Snack
- Beef free
- Lamb free
- Lactose free
- Chicken free
- Pork free
- Gluten free
- Dairy free
- Seafood free
Ingredients (Serves 2)
220g Lean pork mince
- ½ Cup grated cauliflower (a substitute for rice)
- 2 Hungarian peppers or green capsicums (Hungarian peppers are better for this recipe, these are pictured)
- 1 Egg, beaten
- ½ Litre (500ml) vegetable stock
- 1 ½ Tins (600g) chopped tomatoes
- 1 Small onion, chopped
- 2 Cloves of garlic, crushed
- Salt and cracked pepper to taste
- 1 Tablespoon smoky paprika (half for mince, half for sauce)
- 3 ½ Tablespoons of artificial sweetener (suitable for cooking)
- 1 Tablespoon olive oil
Puree the tinned tomatoes and place on a large saucepan, add the vegetable stock, half tablespoon paprika, 2 ½ tablespoons of artificial sweetener and pepper. Combine well and heat on medium heat until it boils, then lower the heat.
- In a large bowl combine the mince, salt, pepper, 1 tablespoon of artificial sweetener, grated cauliflower, crushed garlic, half tablespoon paprika and egg. Add a little of the tomato mix to the mixture to make it easier to work with.
- Obtain the peppers or capsicums, cut the top off (where the stalk is) to reveal an opening. Clean the seeds inside as best as you can from the opening (careful not to break the pepper).
- Stuff each pepper with mince mix firmly (don’t overdo it as you don’t want to break the pepper) and place into the tomato mixture. Roll the rest of the meat into meat balls, and put into the tomato mixture. Then slowly cook (lid off pot) for about 40-50 minutes (turn the peppers and meat balls over after about 25 minutes). Sauce should thickened but not be gluggy.
- Enjoy with a salad and Cauliflower Rice or Notatoes.