Pork mince and wild rice stuffed roasted romano peppers
Roasted, sweet romano peppers stuffed with a softly spiced, pork mince, wild rice and tomato filling. Perfect for a mid week meal.
Servings Prep Time
6people 20minutes
Cook Time
30minutes
Servings Prep Time
6people 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. cook off the wild rice
  2. heat your oven and a shallow roasting tray to 180C gas mark 4
  3. in a large saucepan, heat half the olive oil and fry the onion, celery and garlic for around 2 – 3 minutes until the onion is soft and turning translucent
  4. add the pork mince and fry for a further 3 – 4 minutes, until the pork begins to brown
  5. add the chopped tomatoes, tomato puree, ground coriander. paprika, oregano, cayenne pepper and lemon juice, season with salt and pepper and simmer for 10 minutes
  6. add the wild rice and stir in, then set aside
  7. while the saucepan of pork mince is simmering, prepare your romano peppers by carefully halving, de-seeding and removing the pith
  8. place face-down on the baking tray and drizzle with the remaining olive oil. Brush or rub in so the peppers are well-covered, then roast for 10 minutes
  9. remove the peppers from the oven, leave to cool for a minute or two (until they’re safe to carefully handle), then turn them over
  10. carefully scoop the pork mince and rice mixture into the peppers and place them in the centre of your oven for around 20 minutes, until they are well-cooked and beginning to blacken, and the the surface of the pork mince/rice mixture is beginning to form a crust
  11. garnish with fresh coriander and serve, with rice, couscous or salad