Peppers stuffed with Asian sliced pork

Name: Peppers stuffed with Asian sliced pork
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 Peppers (red, green, yellow or orange); 200 g 10-minute rice; 7-10 Tbsp Salt; 600 g Pork cutlets; 3 TABLESPOONS Soy sauce; 1 collar Spring onions; 100 g Mung bean sprouts; 2 TABLESPOONS Oil; 50 g salted peanuts; 7-10 Tbsp Pepper; 7-10 Tbsp Oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 Peppers (red, green, yellow or orange)
200 g 10-minute rice
7-10 Tbsp Salt
600 g Pork cutlets
3 TABLESPOONS Soy sauce
1 collar Spring onions
100 g Mung bean sprouts
2 TABLESPOONS Oil
50 g salted peanuts
7-10 Tbsp Pepper
7-10 Tbsp Oil

Directions

1
Wash, halve and clean the peppers, leaving the stalk on. Bake on an oiled baking tray in a preheated oven (electric cooker: 200°C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Meanwhile bring rice and 700 ml lightly salted water to the boil, cover and allow to swell at low heat for about 10 minutes. Mix meat and soy sauce. Clean and wash spring onion and cut it into diagonal slices. Rinse sprouts and let them drip off.
2
Heat the oil in a pan. Drain meat and fry for approx. 4 minutes. Add spring onion and peanuts and fry for another 3 minutes. Add rice and sprouts and season with salt and pepper. Fill pepper halves with rice-meat-pan and serve. Serve with Asian sauce as desired