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Pork Stuffed Peppers

Meat.Bible's picture
  Butter 65 Gram
  Onion 1 , peeled and finely chopped
  Streaky bacon rashers 4 , derinded and chopped
  Lean minced pork 450 Gram
  Fresh breadcrumbs 25 Gram
  Dried tarragon 10 Milliliter (2 Spoons, 5 Milliliter Each)
  Tomatoes 2 , peeled and chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Green peppers 4
  Hot chicken stock 450 Milliliter
  Flour 40 Gram

Melt 25 g (1 oz) butter in a pan and fry the onion and bacon until soft.
Add the mince and cook gently for 5 to 10 minutes, stirring frequently.
Stir in the breadcrumbs, tarragon, tomatoes and seasonings.
Wash and dry the peppers, cut the tops off and remove the seeds.
Stand in a greased ovenproof casserole and fill with the pork mixture.
Pour the hot stock around the peppers, cover and cook in a moderate oven for 3/4-1 hour until tender.
Drain off the cooking liquor and make up to 450 ml (3/4 pint) with more stock, if necessary.
Keep the peppers warm.
Melt the remaining butter in a pan, stir in the flour and cook for 1 minute.
Gradually add the cooking liquor and bring to the boil for 3 minutes.
Taste and adjust the seasonings.
Serve the peppers with the sauce in a sauce boat.

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Pork Stuffed Peppers Recipe