These spicy pork stuffed capsicums make a perfect meal for four, or two hungry people. Pork is a really cost effective meat right now, so this meal isn’t going to break the bank. Serve with rice and salad along with a glass of wine for the adults.
spicy pork stuffed capsicums
- 400g Ritchies pork mince
- 1 small onion chopped
- 1 tablespoon olive oil
- 2 cups of slightly under cooked brown rice
- 5 capsicums (any colour)
- 1 300g jar of Mexican salsa (as spicy as you like)
- 2 teaspoons cumin
- 1 teaspoon chilli flakes (optional)
- 1 tablespoon coriander leaves chopped (optional)
- 1 cup chicken stock
- ½ cup grated tasty cheese
- sour cream
- 1 spring onion sliced
Spicy pork stuffed capsicums method
Pre heat oven to 180oC
In a large frying pan on a medium heat add the olive oil and fry the onion and 1 capsicum (deseeded and cubed) for about 2 minutes until the onion just starts to change color and the capsicum is just starting to soften. Turn the heat up to medium high, add the pork mince and cook stirring often for another 3 to 4 minutes until all the lumps are broken up and it’s lightly browned. Add cumin and chilli flakes. Cook stirring regularly until fragrant. Add the brown rice, 2 heaped tablespoons of the salsa and coriander leaves mix thoroughly and season to taste.
Cut the remaining capsicums on half and deseed. Place cut side up in a non reactive oven proof dish. Pack full of the pork mix and top with grated cheese. Pour the chicken stock round the filled capsicums with a couple more tablespoons of salsa. Bake for 40 minutes until the cheese topping is melted and golden and the capsicums are soft. Serve with dollops of extra salsa, sour cream and a sprinkle of spring onions.
Serves 4. Preparation time 20 minutes. Cooking time 55 minutes.