Saturday, January 29, 2011

Slow cooked pork stuffed green peppers

The great thing about slow cooking is how easy it is - you just do the prep, pop it all in a dutch oven or slow cooker if you have one, set it on a low heat and off you go for the day. Then when you return to teh cave after a long day in the wild, dinner is ready - no stress! :-)

2lb pork mince
1 large onion
1 carrot
1/2 hed cauliflower
4 green peppers (i used 1 yellow!)
4 cloves of garlic
1 6oz (140g) can tomato paste
fresh parsely

Shred the cauliflower, carrot, onion and garlic in food processor.

Add the parsley, tarragon and oregano - about 1 tbsp each, and pepper.

With clean hands combine the pork mince, tomoato paste abd shredded vegetables.

Cut the top off the peppers and clean out the seeds.

Stuff the peppers with the pork mixture.
I made and froze burgers with the leftover mince - you could stuff more peppers or just put the extra pork around the peppers when you're cooking them...

Place in dutch oven with 1/2 cup of water.

Cover and cook on lowest heat setting for 8-10 hours.
With stuffed squash and grilled sweet potato

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