Mincemeat Stuffed Peppers

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Serves 2

Prep 10min

Cook 15min

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Stuff the peppers cut into curved bowl shapes so that the filling stays put - this is the end of whole stuffed peppers where they're not actually stuffed!

Select All	Print Ingredients	Email Ingredients
Peppers (green and yellow)		1/2 each
Minced pork		200g
Salt & pepper		as required
Onion		1/4
Carrot		1/2
Garlic		1 clove
Soy sauce		1 tsp
Chicken stock granules		1 tsp
Egg yolk		1
Breadcrumbs		3-4 tbsp
Flour		as required
Sauce:
White wine		20-30ml
Tomato ketchup		2 tbsp
Worcester sauce		1 tbsp
Sesame seeds		as you like

Method

Prep

10min

Cook

15min

Finely chop the onion and carrot and put in a bowl. Microwave for one minute.

Add the minced pork, finely chopped garlic, egg yolk, breadcrumbs, soy sauce and stock granules. Knead by hand and combine into one ball.

Cut each half pepper into 6 smaller pieces, deseed and remove the pith. Dredge with the flour.

Scoop a spoonful of mince mixture onto each pepper slice. The flour works as a binding agent to stick the stuffing to the pepper.

Put 3 tbsp vegetable oil in a large frying pan. Add the stuffed peppers one by one and fry on medium heat.

Turn evenly to get a good colour all round - be gentle to not dislodge the stuffing.

Transfer to a serving dish and add all the sauce ingredients (except sesame seeds) into the same pan. Cook on medium heat to combine.

Pour the sauce over the stuffed peppers and sprinkle with the sesame seeds.

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