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.
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.
Ingredients
1
Echalion Shallot
40
Mature Cheddar Cheese
(Contains Milk)
2
Garlic Clove
120
Couscous
(Contains Cereals containing gluten May contain Soya)
10
Chicken Stock Paste
1
Bell Pepper
(May contain Celery)
120
British Pork Mince
30
Tomato Puree
1
Roasted Spice and Herb Blend
1
Courgette
(May contain 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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
