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Herby Pork Stuffed Pepper

Herby Pork Stuffed Pepper

with Cheese, Charred Courgette and Harissa Couscous

This delicious Herby Pork Stuffed Pepper has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Allergens:
Milk
Cereals containing gluten
Sulphites

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.

Total35 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1

Echalion Shallot

40

Mature Cheddar Cheese

(Contains: Milk)

2

Garlic Clove**

120

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

10

Chicken Stock Paste

1

Bell Pepper

(May contain traces of: Celery)

120

British Pork Mince

30

Tomato Puree

1

Roasted Spice and Herb Blend

1

Courgette

(May contain traces of: Celery)

50

Harissa Paste

(Contains: Sulphites)

Not included in your delivery

240

Boiled Water for the Couscous

½

Sugar for the Sauce

100

Water for the Sauce

Nutritional information

Energy (kcal)628 kcal
Energy (kJ)2629 kJ
Fat30 g
of which saturates10.3 g
Carbohydrate59.8 g
of which sugars14.1 g
Protein28.8 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grater
Kettle
Large Bowl
Cling Film
Baking Tray
Large Frying Pan

Instructions

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Halve, peel and chop the shallot into small pieces. Grate the cheese. Peel and grate the garlic (or use a garlic press).

Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in half of the chicken stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.

Roast the Pepper
2

Meanwhile, halve the bell pepper lengthways and discard the core and seeds.

Lay the pepper halves, cut-side down, onto a baking tray. Drizzle with oil, then season with salt and pepper.

When the oven is hot, roast on the top shelf until starting to soften, 10-12 mins.

Fry the Mince
3

While the pepper cooks, heat a drizzle of oil in a large frying pan.

Once hot, add the pork mince and shallot and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Sauce Things Up
4

Once the mince is cooked, stir in the garlic, tomato puree and roasted herb and spice blend. Stir-fry for 1 min. 

Stir in the remaining chicken stock paste and the sugar and water for the sauce (see pantry for both amounts). Simmer for 2-3 mins.

Remove the roasted pepper halves from your oven. Spoon in the pork mixture and top with the grated cheese, then return to the oven to bake, 10-12 mins. 

 

Char the Courgette
5

Meanwhile, trim the courgette, then quarter lengthways. Chop into 2cm chunks.

Wipe out the (now empty) frying pan and return to medium-high heat (no oil).

Once hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

Finish and Serve
6

When everything's ready, fluff up the couscous with a fork. Stir through the courgette and harissa (add less if you'd prefer things milder), then share between your bowls.

Place the stuffed peppers on top of your couscous and serve.

Enjoy! 

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