Tomato, cucumber & coriander salad
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
Pork & bulgur-stuffed peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 peppershalved and cores removed
- 200g minced pork
- 1 garlic clovecrushed
- 2 tsp ground cumin
- 1 tsp paprika
- 50g bulgur wheat
- 250ml vegetable stock
- ½ small bunch parsleychopped
- 4 tbsp 0% Greek yogurtto serve
Nutrition: per serving
- kcal185
- fat6g
- saturates2g
- carbs20g
- sugars9g
- fibre3g
- protein13g
- salt0.26glow
Method
step 1
Put the peppers, cut-side down, on a plate and microwave on High for 4 mins until cooked through (but not so soft they collapse). If they need longer, microwave for 1 min more and repeat until done.
step 2
Put the pork in a cold frying pan and turn on the heat. Fry, breaking up any lumps, until it starts to brown. Stir in the garlic and spices for 1 min, then add the bulgur and stock. Cover and simmer for 10 mins until the bulgur is soft.
step 3
Heat the grill. Stir half the parsley into the bulgur, then stuff into the peppers on a baking tray. Grill to crisp, sprinkle over most of the parsley, then serve with the yogurt mixed with remaining parsley.
