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American Recipes

BBQ Pork and Pepper Stew

BBQ Pork and Pepper Stew

BBQ Pork and Pepper Stew

with Rice and Cheese

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Looking for a quick and tasty midweek dinner option? Try cooking up our BBQ Pork and Pepper Stew in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•High Protein

•New

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Green Pepper

(May contain traces of: Celery)

240 grams

British Pork Mince

1 sachet(s)

Central American Style Spice Mix

2 unit(s)

Garlic Clove**

40 grams

Mature Cheddar Cheese

(Contains: Milk)

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

32 grams

BBQ Sauce

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3288 kJ

Energy (kcal)786 kcal

Fat35.2 g

of which saturates14.5 g

Carbohydrate83.7 g

of which sugars13.2 g

Protein38.2 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Pan

•Garlic Press

•Grater

Instructions

Get Started

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Mince and Pepper

2

a) Meanwhile, halve the green pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.

b) Heat a large frying pan on medium-high heat with a drizzle of oil.

c) Once hot, add the pork mince, Central American style spice mix and sliced pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Grate Stuff

3

a) While the mince cooks, peel and grate the garlic (or use a garlic press).

b) Grate the Cheddar cheese.

c) Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Stew Time

4

a) Add the garlic to the mince and cook for 1 min more.

b) Stir through the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Simmer until the sauce has thickened slightly, 3-4 mins.

Flavour Town

5

a) Stir the BBQ sauce through the mince and cook until thickened and warmed through, 1-2 mins.

b) Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it's a little too thick.

c) Fluff up the rice with a fork.

Serve Up

6

a) When everything's ready then share the rice between your serving bowls.

b) Top with the BBQ pork stew.

c) Scatter over the cheese to finish.

Enjoy!

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